BAKED TOMATO FETA CHEESE
Yield Portion Size
| 3 (10-ounce) jars |
Manzanilla olive salad with pimentos, drained
|
| 3 (9-1/2-ounce) jars |
Kalamata olives, pitted, drained
|
| 3 (3-1/2-ounce) jars |
Capers, drained
|
| 6 tbsp |
Olive oil
|
| 6 ea |
Garlic cloves, peeled, crushed
|
| 9 cups | |
| 15 ea |
Fresh thyme sprigs
|
| 6 ea |
Fresh tarragon sprigs
|
| 3 ea |
Fresh oregano sprigs
|
| 6 lbs |
Feta cheese, 1/2-inch crumbles
|
| 2 (2-lb) loaves |
Greek sesame bread, sliced
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 656 mg | 66% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 101 mg | 34% |
| Total Fat | 44 g | 67% |
| Iron | 4 mg | 22% |
| Potassium | 184 mg | 0% |
| Calories | 698 kcal | 35% |
| Sodium | 3247 mg | 135% |
| Protein | 24 g | 47% |
| Polyunsaturated Fat | 2 g | 12% |
| Saturated Fat | 19 g | 93% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 5 g | 19% |
| Vitamin C | 9 mg | 15% |
| Vitamin A | 840 iu | 17% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make OLIVE TAPENADE: In a Robot Coupe, process all ingredients until combined.
-
Step 2
To make BAKED TOMATO FETA: Heat oil in a large stockpot over medium heat. Add garlic; sauté until translucent, about 5 minutes.
-
Step 3
Add Angela Mia® Fire Roasted Tomatoes, thyme, tarragon and oregano; simmer over medium-low heat for 20 minutes.
-
Step 4
Remove herb sprigs.
-
Step 5
Hold warm for service.
-
Step 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.
-
Step 7
Bake at 350°F for 10 minutes or until feta cheese is lightly browned.
-
Step 8
Sprinkle with 1/4 cup Olive Tapenade.
-
Step 9
Serve with Greek sesame bread.
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