Tapenade bats
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
Method
- 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.