Description
This Moroccan Baked Feta with Olive Tapenade is a bold, flavorful appetizer made with roasted red peppers, harissa, and creamy feta, topped with a briny green olive tapenade. It’s the perfect dip to serve warm with crusty bread or pita in just 40 minutes.
Ingredients
Units
Scale
- 1 (16-oz.) jar roasted red peppers, drained
- 1/2 cup walnut halves
- 3 Tbsp. mild harissa (such as Mina brand)
- 2 Tbsp. tomato paste
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves
- 1/2 tsp. kosher salt
- 6 oz. feta cheese, crumbled
- Crusty bread or baked pita for serving
- 1/2 cup green olives, roughly chopped or sliced
- 2 Tbsp. finely chopped fresh parsley
- 2 Tbsp. finely chopped walnuts
- 3 Tbsp. extra-virgin olive oil (for tapenade)
Instructions
- Preheat oven to 425°F.
- In a food processor, combine roasted red peppers, walnut halves, harissa, tomato paste, olive oil, garlic, and salt. Blend until mostly smooth.
- Coat an 8×8-inch baking dish with cooking spray. Spoon half of the red pepper mixture into the dish.
- Sprinkle half of the crumbled feta cheese over the sauce, then add the remaining red pepper mixture on top.
- Top with the remaining feta cheese and bake uncovered for 25 minutes, until bubbly.
- Turn the broiler to HIGH and broil for 2 minutes to brown the top slightly.
- While the feta bakes, prepare the olive tapenade by combining green olives, parsley, chopped walnuts, olive oil, and a pinch of salt in a small bowl.
- Top the baked feta with olive tapenade and serve warm with crusty bread or baked pita.
Notes
- Use high-quality harissa for the best flavor; adjust amount for heat preference.
- This dish is great served as a dip or spread, or even spooned over grilled vegetables.
- Leftovers can be stored in the refrigerator and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg