Save to your scrapbook
Baked feta dip with olives, truffle and artichoke
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6
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:
Energy |
1,824kJ 434kcals |
---|---|
Fat | 16.8g |
Saturated Fat | 5.2g |
Carbohydrate | 54.4g |
Sugars | 3.1g |
Protein | 14.6g |
Salt | 2.56g |
Fibre | 3.8g |
This recipe was first published in Thu Nov 28 16:33:00 GMT 2019.
Average user rating