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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!)
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

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.

Method
 

  1. 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).
  2. Add enough olive oil and lemon juice to make a spreadable paste - it shouldn’t be too thin though!
  3. Preheat the oven to 190°C.
  4. Unroll the dough or pastry on a clean work surface.
  5. 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.
  6. Place the bats onto a baking sheet, lined with parchment paper. (You might need 2 trays).
  7. Put the tray in the oven and bake the bats for 10-15 minutes until golden brown around the edges.
  8. Let them cool and serve.