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BAKED TOMATO FETA CHEESE
BAKED TOMATO FETA CHEESE
BAKED TOMATO FETA CHEESE
BAKED TOMATO FETA CHEESE

BAKED TOMATO FETA CHEESE

Yield
24 portions
Portion Size
1-1/4 cups spread with bread
Ingredients: Measure:
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
Olive oil
6 tbsp
Garlic cloves, peeled, crushed
6 ea
9 cups
Fresh thyme sprigs
15 ea
Fresh tarragon sprigs
6 ea
Fresh oregano sprigs
3 ea
Feta cheese, 1/2-inch crumbles
6 lbs
Greek sesame bread, sliced
2 (2-lb) loaves

Directions

  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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