Baked Feta with Kale Pesto on Baguette |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
8 ounce(s) feta cheese, drained and patted dry |
2 tablespoon(s) extra-virgin olive oil, plus more for the baking dish |
1 1/2 teaspoon(s) dried rosemary |
1 bunch(es) kale, thick stems removed, leaves roughly chopped |
1/3 cup(s) unsalted pine nuts, toasted |
1 clove(s) garlic, roughly chopped |
2 tablespoon(s) lemon juice |
1 whole wheat or traditional baguette, sliced |
Directions:
1. Preheat oven to 400°F. Place feta in a small oiled casserole dish with rosemary scattered on top. Bake until warm throughout, about 20 minutes. Meanwhile, pulse kale, pine nuts and garlic in a food processor until finely chopped. With motor running, drizzle in oil and lemon juice to make a pesto. Spoon pesto around feta and bake 5 minutes more. Serve with baguette slices.
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