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Baked feta dip with olives, truffle and artichoke
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2-3 slices sourdough
1 tbsp extra virgin olive oil
½ x 150g Fragata Olives with Piquillo Pepper, drained
200g feta, drained and crumbled
50g Belazu Truffle & Artichoke Pesto
½ lemon, zest
½ tsp fennel seeds
1. Preheat the grill to high. Cut the crusts off the lengths of the sourdough slices, then cut each slice into long sticks. Put on a baking tray, drizzle with the oil and grill for about 2 minutes, turning halfway, until golden; set aside to cool.
2. Roughly chop ¾ of the olives, then put in a small bowl with the feta, pesto and lemon zest; mix together. Tip into a small baking dish and scatter over the fennel. Grill for 5 minutes, then transfer to a serving dish (or keep in the baking dish). Cut the remaining olives in half and scatter over the feta. Serve with the toasted bread.
This recipe first appeared in Waitrose & Partners Food Cocktails and Canapes supplement, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2019.