Made this as an app for Thanksgiving. Received rave reviews from all 5 adults and even one 9-year-old child. I prepped the olive portion a day ahead of time, but the entire thing didn't take long to come together. Didn't want to buy an entire loaf of white bread, so I used a piece of whole whet. Used white vinegar b/c I didn't have sherry. Omitted hazelnuts b/c of a nut allergy. Also realized that none of my baking dishes are "broiler safe," so I didn't brown the feta, but it was still amazing. I'd make this again in a heartbeat.
Baked Feta with Romesco and Olive Tapenade
colbob Posted: 11/25/11
jgcookin Posted: 11/20/11
Hand chopping the tapenade and leaving it a bit chunky was yummy. Baked in a shallow pie plate which gave enough depth for the two layers, yet allowed good browning of the feta, etc on top. Great on crusty baguette!
cpalma Posted: 11/18/11
This was really good. A little time consuming but I made all the parts in the morning and put it together. Then heated it when I was ready to serve it.
cookinginpdx Posted: 12/12/11
I thought this was a bit too salty with all the olives and the salty feta cheese. I would probably cut down on the amount of olives next time.
devon1 Posted: 02/09/12
This was alright but I won't be making it again. I don't think it was quite worth the effort and I have other recipes that are quicker and tastier. But it certainly wasn't terrible by any means.
incremona Posted: 02/02/14
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.