Baked Feta with Romesco and Olive Tapenade

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper black freshly ground
• 5 ounces feta cheese divided crumbled
• 0.3 cup flat-leaf parsley fresh chopped
• 2 tablespoons flat-leaf parsley fresh
• 5  garlic cloves minced
• 2 tablespoons hazelnuts toasted chopped
• 0.5 cup kalamata olives pitted
• 0.5 cup lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 2 cups plum tomatoes peeled chopped
• 1  bell pepper red
• 2 tablespoons sherry vinegar 
• 1 ounce bread white chopped
• 0.5 cup picholine fruity pitted
• 0.5 cup picholine fruity pitted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender
• baking pan
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. To prepare romesco sauce, cut red bell pepper in half lengthwise, and discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand for 10 minutes. Peel and chop.
6. Reduce oven temperature to 42
7. Heat a large skillet over medium heat. Coat pan with cooking spray.
8. Add tomato and garlic; cook 4 minutes or until garlic lightly browns, stirring frequently.
9. Add red bell pepper and broth; cover and cook 10 minutes, stirring occasionally. Stir in nuts and bread; cook 1 minute.
10. Transfer mixture to a food processor or blender; add 1/4 teaspoon black pepper. Process until smooth; transfer to a bowl.
11. To prepare the tapenade, place olives, 1/4 cup parsley, and the next 3 ingredients (through 1/4 teaspoon black pepper) in a food processor. Process until finely chopped.
12. Transfer to a bowl.
13. Coat a 1 1/2-quart broiler-safe glass or ceramic baking dish with cooking spray. Spoon half of romesco sauce into prepared dish, and top with 3/4 cup cheese. Dollop tapenade over cheese. Spoon the remaining romesco sauce over tapenade, and top with remaining 1/2 cup crumbled feta cheese.
14. Bake at 425 for 20 minutes or until thoroughly heated.
15. Remove dish from oven.
16. Preheat broiler.
17. Broil 3 minutes or until top browns.
18. Sprinkle with 2 tablespoons parsley.