Angela Mia

Yield: 24 portions
Portion Size: 1-1/4 cups spread with bread

Olive Tapenade
Manzanilla olive salad with pimentos, drained 3 (10-ounce) jars
Kalamata olives, pitted, drained 3 (9-1/2-ounce) jars
Capers, drained 3 (3-1/2-ounce) jars
Baked Tomato Feta
Olive oil 6 tbsp
Garlic cloves, peeled, crushed 6 ea
Angela Mia® Fire Roasted Diced Tomatoes, undrained27000 380699 cups
Fresh thyme sprigs 15 ea
Fresh tarragon sprigs 6 ea
Fresh oregano sprigs 3 ea
Feta cheese, 1/2-inch crumbles 6 lb
Greek sesame bread, sliced 2 (2-lb) loaves


  1. To make OLIVE TAPENADE: In a Robot Coupe, process all ingredients until combined.
  2. To make BAKED TOMATO FETA: Heat oil in a large stockpot over medium heat. Add garlic; sauté until translucent, about 5 minutes.
  3. Add Angela Mia® Fire Roasted Tomatoes, thyme, tarragon and oregano; simmer over medium-low heat for 20 minutes.
  4. Remove herb sprigs.
  5. Hold warm for service.
  6. To make ONE PORTION: Place 1/2 cup warm tomato sauce in a 6-ounce oven-safe dish; top with 3/4 cup feta cheese.
  7. Bake at 350°F for 10 minutes or until feta cheese is lightly browned.
  8. Sprinkle with 1/4 cup Olive Tapenade.
  9. Serve with Greek sesame bread.
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