Go Back
Delicious Moroccan Baked Feta with Olive Tapenade
Alyssa

Delicious Moroccan Baked Feta with Olive Tapenade

Enjoy Delicious Moroccan Baked Feta with Olive Tapenade—creamy feta topped with tangy tapenade for a savory, Mediterranean-inspired appetizer.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 16-oz jar roasted red peppers: Drained and blended, these provide a sweet, smoky depth to the dish.
  • 1/2 cup walnut halves: Adding crunch and a nutty flavor walnuts are essential for the baked feta mixture.
  • 3 Tbsp mild harissa: This North African chili paste adds warmth and complexity without overwhelming heat.
  • 2 Tbsp tomato paste: A concentrated flavor booster that enriches the overall taste.
  • 2 Tbsp extra-virgin olive oil: Vital for blending the ingredients and enriching the dish with healthy fats.
  • 2 garlic cloves: Minced garlic enhances the flavor profile with its robust aroma.
  • 1/2 tsp kosher salt: Bringing all the flavors together this seasoning is crucial for balance.
  • 6 oz feta cheese: Crumbled feta is soft and tangy providing a creamy texture that melts beautifully when baked.
  • Crusty bread or baked pita for serving: These are perfect for scooping up the warm feta and tapenade.
For the Olive Tapenade:
  • 1/2 cup green olives: Roughly chopped these provide briny notes that complement the feta.
  • 2 Tbsp finely chopped fresh parsley: Fresh herbs brighten the flavors and add color.
  • 2 Tbsp finely chopped walnuts: Similar to the baked feta these add a delightful crunch.
  • 3 Tbsp extra-virgin olive oil: Tying all the tapenade ingredients together for a smooth cohesive mixture.

Method
 

  1. Preheat the oven to 425°F (220°C). This ensures that your dish will bake evenly and allow the feta to develop a bubbly, golden crust.
  2. Prepare the Baked Feta: In a blender, combine 1 jar roasted red peppers, 1/2 cup walnut halves, 3 Tbsp mild harissa, 2 Tbsp tomato paste, 2 Tbsp extra-virgin olive oil, 2 garlic cloves (minced), and 1/2 tsp kosher salt. Blend until you achieve a smooth consistency. This mixture will be the base for your baked feta.
  3. Assemble in Baking Dish: In an 8"x8" baking dish, spread half of the red pepper mixture on the bottom. Crumble in half of the 6 oz feta cheese over the sauce. Layer the remaining red pepper sauce on top, followed by the remaining feta.
  4. Bake the Feta: Place the baking dish in the preheated oven and bake uncovered for 25 minutes until the feta is bubbly. For an extra touch, broil on HIGH for 2 minutes at the end to achieve a nice golden top.
  5. Prepare the Olive Tapenade: While the feta is baking, prepare the tapenade. In a bowl, mix 1/2 cup green olives, 2 Tbsp finely chopped fresh parsley, 2 Tbsp finely chopped walnuts, 3 Tbsp extra-virgin olive oil, and a pinch of salt until well combined. This tapenade will add a fresh and tangy dimension to your dish.
  6. Serve the Baked Feta: Once the feta is done baking, remove it from the oven and top with the prepared olive tapenade. Serve warm with crusty bread or baked pita. Enjoy the delightful combination of flavors!