BAKED TOMATO FETA CHEESE

Angela Mia

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

Ingredients:SKU:Measure:
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 MiaŽ 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

Preparation:

  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 MiaŽ 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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Nutrition Facts
Serving Size 1-1/4 cups spread with bread
Servings Per Recipe 24 portions
Amount per Serving
Calories
698
% Daily Value*
Total fat
67%
44 g
Saturated fat
93%
19 g
Cholesterol
34%
101 MG
Sodium
135%
3,247 MG
Carbohydrate
17%
52 g
Dietary fiber
19%
5 g
Sugars
1%
8 g
Protein
47%
24 g
Vitamin A
17%
• Vitamin C
15%
Calcium
66%
• Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet