Baked Feta with Romesco and Olive Tapenade

Baked Feta with Romesco and Olive Tapenade Recipe
Photo: John Autry
Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.

Yield:

Serves 12 (serving size: 1/4 cup)

Recipe from

Recipe Time

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

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

Ingredients

Romesco:
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
Tapenade:
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

Preparation

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.

Note:

Mary Drennan,

November 2011
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