Name: Tapenade bats
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup black pitted olives; 2 small cloves of garlic, minced; One handful of parsley leaves, chopped; 1 Tbsp drained capers; Olive Oil; Lemon juice; 1 ready-rolled pizza dough or puff pastry; Pizza sauce or ketchup.

Tapenade bats

30 Oct 2019

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

These vegan Tapenade bats make perfect nibbles at a Halloween party. I used gluten-free puff pastry, so they could be eaten by people who suffer from various allergies. You can use normal puff pastry or pizza dough too. ( I’ve baked some with pizza dough too - these were more popular). If you don’t want to make your own tapenade, feel free to use jarred ones (but some of these have anchovies - so are not suitable for vegans!)

Ingredients

1 cup black pitted olives
2 small cloves of garlic, minced
One handful of parsley leaves, chopped
1 Tbsp drained capers
Olive Oil
Lemon juice
1 ready-rolled pizza dough or puff pastry
Pizza sauce or ketchup.

Instructions

Put the olives, garlic, capers and parsley into a small food processor and whiz until you get a coarse mixture (alternatively you can use a pestle & mortar).
Add enough olive oil and lemon juice to make a spreadable paste - it shouldn’t be too thin though!
Preheat the oven to 190°C.
Unroll the dough or pastry on a clean work surface.
Stamp out bat shapes, using cookie cutters. Lightly brush each with pizza sauce or ketchup, particularly around the edges, then spread the tapenade over them, using a spoon or silicon brush.
Place the bats onto a baking sheet, lined with parchment paper. (You might need 2 trays).
Put the tray in the oven and bake the bats for 10-15 minutes until golden brown around the edges.
Let them cool and serve.