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