Spooky Sun Dried Tomato Tapenade

Who said Halloween is just for the kids? Sun Dried Tomato Tapenade is a festive and delicious appetizer that might just spook out the competition.

Ingredients:

• ½ cup fresh parsley

• 1 loaf sourdough bread (1¼ pounds)

• ¼ cup plus 1 tablespoon olive oil

• Kosher salt and black pepper

• ½ cup pitted kalamata olives

• ½ cup sun dried tomatoes in oil, plus 1 tablespoon flavoured oil from the jar

• 2 Tbsp drained capers in brine

• 1 Tbsp fresh lemon juice

• Grissini and/or seeded flatbread crackers, for serving

Directions:

1. Preheat the oven to 400˚F. Trim the hard crusts from both ends of the loaf of bread. Slice the remaining loaf into ½ or ¾ in slices. Using the cookie cutter, cut 1 to 2 ghosts from each slice of bread, depending on the size.

2. Lay the ghosts on a rimmed baking sheet and lightly brush with 1 tablespoon of the olive oil. Season all the slices with ¼ teaspoon salt and ¼ teaspoon pepper. Bake in the oven until toasted, flipping halfway, 10 to 12 minutes. Set aside to cool

3. While the bread toasts, put the olives, parsley, sun dried tomatoes, flavoured oil, capers, remaining ¼ cup olive oil, 2 tablespoons water and ¼ teaspoon pepper in the bowl of a food processor. Pulse until chunky and then process until mostly smooth. Add the lemon juice and pulse a few times to incorporate.

4. Once the tapenade is complete plate and serve for a deliciously scary snack.

Serves: 8-10