Baked Feta with Romesco and Olive Tapenade

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Baked Feta with Romesco and Olive TapenadeRecipe
Photo: John Autry
Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.
Serves 12 (serving size: 1/4 cup)


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1 red bell pepper
Cooking spray
2 cups chopped peeled plum tomato
5 garlic cloves, minced
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons chopped hazelnuts, toasted
1 (1-ounce) slice white bread, chopped
1/4 teaspoon black pepper
1/2 cup pitted kalamata olives
1/2 cup pitted picholine or other fruity olives
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon olive oil
2 tablespoons sherry vinegar
1/4 teaspoon freshly ground black pepper
Remaining ingredients:
1 1/4 cups (5 ounces) crumbled feta cheese, divided
2 tablespoons fresh flat-leaf parsley


Hands-on: 45 Minutes
Total: 1 Hour, 12 Minutes

1. Preheat broiler to high.

2. To prepare romesco sauce, cut red bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop.

3. Reduce oven temperature to 425°.

4. Heat a large skillet over medium heat. Coat pan with cooking spray. Add tomato and garlic; cook 4 minutes or until garlic lightly browns, stirring frequently. Add red bell pepper and broth; cover and cook 10 minutes, stirring occasionally. Stir in nuts and bread; cook 1 minute. Transfer mixture to a food processor or blender; add 1/4 teaspoon black pepper. Process until smooth; transfer to a bowl.

5. To prepare the tapenade, place olives, 1/4 cup parsley, and the next 3 ingredients (through 1/4 teaspoon black pepper) in a food processor. Process until finely chopped. Transfer to a bowl.

6. Coat a 1 1/2-quart broiler-safe glass or ceramic baking dish with cooking spray. Spoon half of romesco sauce into prepared dish, and top with 3/4 cup cheese. Dollop tapenade over cheese. Spoon the remaining romesco sauce over tapenade, and top with remaining 1/2 cup crumbled feta cheese. Bake at 425° for 20 minutes or until thoroughly heated. Remove dish from oven.

7. Preheat broiler.

8. Broil 3 minutes or until top browns. Sprinkle with 2 tablespoons parsley.

Created date

October 2011

Nutritional Information

Calories 88
Fat 6.1 g
Satfat 2 g
Monofat 2.4 g
Polyfat 0.6 g
Protein 3.6 g
Carbohydrate 4.9 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 240 mg
Calcium 47 mg