My husband and I both thought this dish was delicious. I would definitely recommend making the sauce and tapenade ahead of time as the recipe is time consuming. I used just water instead of broth but possibly would omit the next time as my recipe was a bit watery. I also used almonds instead of hazelnuts and wheat bread instead of white bread. I used the olives as directed in the recipe but used 1/4 c kalamata olives, 1/2c black olives and the rest of a green olive tapenade I had in the frig. Used white wine vinegar in place of the sherry vinegar. I would definitely recommend this recipe.
Baked Feta with Romesco and Olive Tapenade
Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.
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Total: 1 Hour, 12 Minutes
- Calories: 88
- Fat: 6.1g
- Saturated fat: 2g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.6g
- Protein: 3.6g
- Carbohydrate: 4.9g
- Fiber: 0.7g
- Cholesterol: 8mg
- Iron: 0.4mg
- Sodium: 240mg
- Calcium: 47mg
- 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
- 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.
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