Baked Feta with Romesco and Olive Tapenade
Photo: John Autry
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.
You May Like
BoulderButter's Review
N/A
devon1's Review
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
N/A
cookinginpdx's Review
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
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
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
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
N/A
incremona's Review