Photo: John Autry
Hands-on Time
45 Mins
Total Time
1 Hour 12 Mins
Yield
Serves 12 (serving size: 1/4 cup)

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

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 3

Reduce oven temperature to 425°.

Step 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.

Step 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.

Step 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.

Step 7

Preheat broiler.

Step 8

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

Ratings & Reviews

incremona's Review

cookinginpdx
February 02, 2014
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.

BoulderButter's Review

Mermaidchef
October 16, 2013
N/A

devon1's Review

BoulderButter
February 09, 2012
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.

Mermaidchef's Review

colbob
January 24, 2012
N/A

cookinginpdx's Review

cpalma
December 12, 2011
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.

colbob's Review

elsiecooking
November 25, 2011
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.

jgcookin's Review

incremona
November 20, 2011
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's Review

devon1
November 18, 2011
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.

elsiecooking's Review

jgcookin
November 12, 2011
N/A