Tomatoes Tapenade With A Feta Topping Recipes

FETA TAPENADE

Feta Tapenade image

A delicious olive and feta mixture great as an appy or at party as a spread. Traditionally tapenade is made without feta cheese, so you can remove the feta and replace with an even mixture of Kalamata and green olives.

Provided by Richard Elsom

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 10m

Yield 24

Number Of Ingredients 10

Ingredients

2 cups pitted Kalamata olives, drained
1 cup pitted green olives, drained
¼ cup fresh lemon juice
1 (2 ounce) can anchovy fillets, rinsed
2 cloves garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ cup extra-virgin olive oil
1 cup crumbled feta cheese
½ teaspoon ground black pepper

Steps:

Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 1.7 g, Cholesterol 7.2 mg, Fat 9.9 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 462 mg, Sugar 0.3 g

PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO

Pasta With Kalamata Olive Tapenade, Feta, and Chopped Tomato image

Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!

Provided by FoodieFanatic

Categories Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pasta (spaghetti, linguine, tagliatelle)
1 lb kalamata olive, pitted (about 2 c.)
1 1/4 cups extra virgin olive oil
3 large garlic cloves
3/4 cup fresh Italian parsley
1/3 cup capers, drained
3 tablespoons lemon juice
1 tablespoon dried oregano
1 lb feta cheese, crumbled or 1 lb feta cheese, cut into 1/4-1/2-inch cubes
5 large roma tomatoes, halved, cored, seeded, and cut into 1/4-1/2-inch pieces

Steps:

Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
Top with the remaining Feta and tomatoes, and serve immediately.

Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7

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