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photo Baked Feta with Romesco and Olive Tapenade Recipe | Say Mmm

Baked Feta with Romesco and Olive Tapenade

Make the romesco sauce and tapenade up to three days ahead, and keep them chilled separately.
12 Servings - 1 hr 2 min - myrecipes.com
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Servings:12  | Calories:81 | Total Fat:6g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 2g
10 %
Total Carb 5g
2 %
Fiber 1g
4 %
Sugars 2g
---
Cholesterol 11mg
4 %
Sodium 352mg
15 %
Protein 3g
5 %
Calories:
38% Others combined
38% Feta cheese
12% Olive oil
10% Olives
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Hazelnuts

Ingredients

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 tablespoons chopped hazelnuts, toasted
1 (1 ounce) slice white bread, chopped
1/4 teaspoon 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 tablespoon olive oil
2 tablespoons sherry vinegar
1/4 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) crumbled feta cheese, divided
2 tablespoons fresh flat-leaf parsley

 Directions : View recipe directions on myrecipes.com
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