Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.

Mary Drennan
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry

Recipe Summary

hands-on:
45 mins
total:
1 hr 12 mins
Yield:
Serves 12 (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • Reduce oven temperature to 425°.

  • 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.

  • 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.

  • 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.

  • Preheat broiler.

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

Nutrition Facts

88 calories; fat 6.1g; saturated fat 2g; mono fat 2.4g; poly fat 0.6g; protein 3.6g; carbohydrates 4.9g; fiber 0.7g; cholesterol 8mg; iron 0.4mg; sodium 240mg; calcium 47mg.
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