A beautiful and easy baked feta dip that tastes like your in a real Italian restaurant..prepare to WOW your guests!
Welp..due to yesterday’s ‘nor’easter’, I’m stuck in Maine a little bit longer…aww shucks! 😉 I asked my mom for Chili last night after talking about it with Rachel..and within an hour it was dinner. Seriously don’t think I’m going to leave until my husband graduates BOLC in February…kidding. Kind of.
I mean, if you had a live-in babysitter, endless supply of red wine, dinner cooked for you every night, a launderer, people who eat ALL the sweets you bake, etc., would you ever leave? I didn’t think so. 😉
My little bean turns ONE this week! We had a little party for him on Saturday..I can hardly believe it…didn’t I just come home from the hospital with him yesterday? Someone please talk me out of needing another baby…at least try too…
While we’re talking about time flying..this holiday season is BLOWING me away..seriously…it’s Christmas..NEXT.WEEK. Do you even have any parties left to attend? If you do, and even if you don’t, please, puh-lease make this baked feta dip..because honest to goodness, it will rock everyone’s world.
Oh and don’t be afraid of the olives for you haters..my mom was..but they really, really work. She LOVED it..olive tampenade and all. My dad claimed it was like something he’d get at a fancy, schmancy Italian restaurant. (But waaaaay better!)
It was a perfect dip for this time of year…hot, festive and colorful, looks decadent, tastes fancy and AMAZING..so many flavors! It’s all so perfect together. You’ll flip for this..and so will your guests!
Baked Feta Romesco with Olive Tampenade
A beautiful and easy dip that tastes like your in a real Italian restaurant..prepare to WOW your guests!
- 5 garlic cloves, peeled and minced
- 28 ounce can plum tomatoes, drained
- 1 roasted bell pepper ( I used one from a jar)
- 1/2 cup chicken broth
- 1/4 cup walnuts
- 1 inch slice of french baguette
- 1/4 teaspoon black pepper
- 1/4 cup kalamata olives, pitted
- 1/4 cup green olives (fruity ones), pitted
- 1/4 cup fresh parsley, plus extra for garnish
- 1/2 Tablespoon olive oil
- 1 Tablespoons cream of sherry
- 1/4 teaspoon black pepper
- Cooking Spray
- 8 ounces freshly crumbled Feta cheese
- 1 French Baguette
- Preheat oven to 425°
- Heat a medium sized saucepan over medium heat. Add the garlic and tomatoes and cook for about 5 minutes, until the garlic starts to golden, stirring often.
- Add the roasted pepper and chicken broth, stir together, cover and cook for about 10 minutes, stirring occasionally.
- Stir in the nuts and bread, cook for two more minutes.
- Carefully transfer to a food processor, add the black pepper and puree until smooth. Transfer to a bowl and set aside.
- For the Tapenade, add the kalamata and green olives to the food processor, followed by the parsley, olive oil, sherry, and black pepper. Pulse until finely minced. Set aside.
- In a 1 quart oven and broiler safe dish, spray with cooking spray and pour in half of the romesco sauce.
- Top with 1/2 cup of the crumbled feta cheese, and dollop the tapenade on top of the cheese, try to evenly distribute it.
- Finish by pouring the remaining Romesco sauce over the top of the Tapenade, followed by the remaining Feta Cheese.
- Pop in the oven for 20-25 minutes until warmed through and the edges are bubbling.
- Turn on the broiler and, and broil dish for about three minutes, until the top of the cheese starts to brown. Watch it close, it goes fast! Remove from oven and keep broiler on.
- Slice up french baguette, arrange in an even layer on a baking sheet, and broil for about two minutes on each side, until golden brown. (Again, watch it close so they don't burn!)
- Remove, garnish with fresh parsley if desired, and enjoy!
This delicious recipe brought to you by Fabtastic Eats!
Slightly Adapted From Cooking Light