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Baked Feta with Romesco and Olive Tapenade

MyRecipes
  • minutes
  • Serves 12

INGREDIENTS

3/8 cup

Flat leaf parsley, fresh

5

Garlic cloves

2 cups

Plum tomato

1

Red bell pepper

1/2 cup

Lower-sodium chicken broth, fat-free

1/2 cup

Kalamata olives, pitted

1/2 cup

Picholine or other fruity olives, pitted

1/4 tsp

Black pepper

1/4 tsp

Black pepper, freshly ground

1

Cooking spray

1 tbsp

Olive oil

2 tbsp

Sherry vinegar

2 tbsp

Hazelnuts, toasted

1

slice White bread

1 1/4 cups

Feta cheese