Moroccan Baked Feta with Olive Tapenade
Indulge in the ultimate crowd-pleasing appetizer with Moroccan Baked Feta accompanied by Olive Tapenade. Serve this incredibly delicious dip alongside crusty bread or pita in just under 40 minutes.
**WHY YOU’LL LOVE THIS MOROCCAN BAKED FETA**
Picture this: Crumbles of salty feta cheese immersed in a luscious Moroccan red pepper sauce, topped with a briny olive tapenade that adds bright flavor and freshness to every bite. This dish is my new go-to appetizer this holiday season, and I assure you it’s a bona fide crowd-pleaser.
Not only is this recipe aesthetically pleasing, but it also boasts a flavor profile that I personally crave this time of year. Amidst the familiar holiday appetizer spreads filled with the usual dips and small bites, the infusion of Moroccan flavors provides a refreshing palate revitalization.
**BONUS:** You can prepare this appetizer a day ahead and wait to bake it until ready to serve. Once warm and toasty, top it with tapenade and serve alongside crusty bread or pita – a treat that both adults and kids will go wild for!
And if you have a penchant for cheesy baked dips, explore my other creations like the Baked Feta Artichoke Dip and Goat Cheese Dip.
**THE INGREDIENTS**
– Red Peppers: Opt for jarred roasted red peppers for a time-saving alternative.
– Tomato Paste: Adds extra bright and tangy flavor.
– Walnuts: A fantastic source of heart-healthy fats, antioxidants, and essential minerals.
– Harissa: I prefer Mina brand harissa paste, available in both spicy and mild variants. If using harissa powder, create a paste by mixing it with equal parts extra-virgin olive oil.
– Feta: Choose either pre-crumbled or crumble a block for richness and salty, briny flavor.
– Olives: Castelvetrano olives work well for their mild and buttery taste. When in season, pitted options are commonly found at well-stocked olive bars.
– Parsley: Adds a fresh, herb-y punch.
– Dippers: Crusty bread or pita work best!
**SUBSTITUTIONS AND ADDITIONS:**
– Use a Different Nut: Substitute almonds for walnuts for an extra layer of richness. Toast them in a 350°F oven for 7 to 10 minutes for enhanced fragrance.
– Swap the Olives: Any type of green olive will suffice if Castelvetrano is unavailable. Cerignola olives are also a successful alternative.
– Omit Harissa: If harissa is unavailable, add any brand of chili-garlic sauce for a similar kick.
**STEP-BY-STEP INSTRUCTIONS:**
Preparing this dip is a breeze, with the food processor doing most of the work for you.
1. Blend red peppers, tomato paste, harissa, garlic, and walnuts.
2. Transfer half to a 1 ½-quart broiler-safe glass or ceramic baking dish. Sprinkle half of the feta cheese over the red pepper mixture, then spoon the remaining sauce over the top. Finish with the rest of the feta cheese and bake for 25 minutes.
3. Prepare Olive Tapenade by combining all ingredients in a bowl. Spoon the mixture over the baked dip and dig in!
#shorts #healthyrecipes #easyrecipes #healthyfood #moroccan
When it comes to festive holiday appetizers I feel like this Moroccan baked feta just really understood the assignment you have a bright Tangy hesa red cover with layers of melty feta topped with a fresh Olive tood for the perfect Alchemy of flavors serve with crusty bread or warm Peta as an
Appetizer or turn the whole thing into dinner by tossing it with your favorite pasta I hope you enjoy