Go Back
–+ servings
Moroccan Baked Feta with Olive Tapenade
Print Recipe
5 from 7 votes

Moroccan Baked Feta with Olive Tapenade

Moroccan Baked Feta with Olive Tapenade is the ultimate crowd-pleasing appetizer. Serve this incredibly delicious dip with crusty bread or pita in right under 40 minutes.
Prep Time15 minutes
Cook Time27 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: morrocan
Diet: Gluten Free, Vegetarian
Servings: 5 servings
Author: Jamie Vespa MS, RD

Equipment

  • Food processor
  • 8x8-inch Baking Dish

Ingredients

Baked Feta

  • 1 (16-oz.) jar roasted red peppers, drained
  • 1/2 cup walnut halves
  • 3 Tbsp. mild harissa (such as Mina brand)
  • 2 Tbsp. tomato paste
  • 2 Tbsp. extra-virgin olive oil
  • 2 garlic cloves
  • 1/2 tsp. kosher salt
  • 6 oz. feta cheese, crumbled
  • Crusty bread or baked pita for serving (see other serving suggestions below)

Olive Tapenade

  • 1/2 cup green olives, roughly chopped or sliced (I recommend Castelvetrano olives)
  • 2 Tbsp. finely chopped fresh parsley
  • 2 Tbsp. finely chopped walnuts
  • 3 Tbsp. extra-virgin olive oil

Instructions

  • Preheat oven to 425°F.
  • Prepare Baked Feta: Combine roasted red peppers, walnuts, harissa, tomato paste, olive oil, garlic, and salt in a food processor; blend until mostly smooth.
  • Spoon half of mixture into an 8x8-inch baking dish coated with cooking spray. Sprinkle half of feta cheese overtop, and then spoon remaining red pepper sauce over cheese.
    Top with remaining feta and bake, uncovered, for 25 minutes, until bubbly. Turn broiler to HIGH, and broil for 2 minutes.
  • While mixture bakes, prepare Olive Tapenade by adding olives, parsley, walnuts, olive oil, and a pinch of salt in a small bowl; stir to combine.
  • Top baked feta with olive tapenade and serve warm.

Notes

*I do NOT recommend Trader Joe's Harissa for this recipe (it is way too spicy for the amount we need).
*You can also turn this dip into a satisfying dinner by tossing the baked feta mixture with your pasta of choice, and scattering the olive mixture over each serving.
*Store leftovers in the refrigerator for up to 4 days. Enjoy chilled, or reheat portions in the microwave if you prefer it warm.

Nutrition

Serving: 0.33cup | Calories: 282kcal | Carbohydrates: 9g | Protein: 5g | Fat: 26g | Saturated Fat: 5g | Sodium: 780mg | Fiber: 2g | Sugar: 3g