Main
Recipes
Course
Appetizers & Snacks
Baked Feta with Romesco and Olive Tapenade Recipe

Baked Feta with Romesco and Olive Tapenade Recipe

Posted by

Rate It!

Baked Feta with Romesco and Olive Tapenade

Add your photo!

Ingredients

Count

Nutrition

2749

Calories

Comments Print recipe

Ingredients:

Serving

1 red bell pepper
cooking spray
2 cups chopped peeled plum tomato
5 garlic cloves, minced
1/2 cup fat-free , lower-sodium chicken broth
2 tbsp chopped hazelnuts, toasted
1 (1-oz) slice white bread, chopped
1/4 tsp black pepper
1/2 cup pitted kalamata olives
1/2 cup pitted picholine or other fruity olives
1/4 cup chopped fresh flat-leaf parsley
1 tbsp olive oil
2 tbsp sherry vinegar
1/4 tsp freshly ground black pepper
remaining ingredients
1 1/4 cups (5 oz) crumbled feta cheese, divided
2 tbsp fresh flat-leaf parsley

Directions:

Preheat broiler to high.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2749.21 Kcal (11510 kJ)
Calories from fat	2119.91 Kcal
		% Daily Value*
Total Fat	235.55g	362%
Cholesterol	465.31mg	155%
Sodium	2296.68mg	96%
Potassium	1603.51mg	34%
Total Carbs	73.58g	25%
Sugars	20.1g	80%
Dietary Fiber	23.73g	95%
Protein	91.76g	184%
Vitamin C	197.8mg	330%
Vitamin A	7.7mg	256%
Iron	246.3mg	1368%
Calcium	699.7mg	70%

Amount Per 100 g
Calories	241.51 Kcal (1011 kJ)
Calories from fat	186.23 Kcal
		% Daily Value*
Total Fat	20.69g	362%
Cholesterol	40.88mg	155%
Sodium	201.76mg	96%
Potassium	140.87mg	34%
Total Carbs	6.46g	25%
Sugars	1.77g	80%
Dietary Fiber	2.09g	95%
Protein	8.06g	184%
Vitamin C	17.4mg	330%
Vitamin A	0.7mg	256%
Iron	21.6mg	1368%
Calcium	61.5mg	70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Fideos with Chorizo and Mussels

Fat-free , less-sodium chicken broth, divided, Dried thyme and 15 more..
Creole Shrimp and Sausage Stew

Olive oil, Chopped green bell pepper and 7 more..
Oven-Baked Paella

Olive oil, Onions, finely chopped and 16 more..
Spring Veggie Frittata

Olive oil, Red potatoes, cut into 8 pieces each and 9 more..
Peperonata

Olive oil, Red onion , slivered and 8 more..
Pub-Style Vegetarian Chili

Olive oil, Sliced fresh mushrooms, Chopped onion and 16 more..
Black Bean Soup, Vegetarian

Olive oil, Diced celery, Minced onion and 13 more..
Red Beans & Rice

Olive oil, Onion, Green bell pepper, Stalk celery and 13 more..