Baked Feta with Kale Pesto on Baguette
Serves 8
Time 35 min
A little of this flavorful combo goes a long way, making it a true crowd-pleaser.
Special Diets:
Ingredients
- 8 ounces feta cheese, drained and patted dry
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1 1/2 teaspoon finely chopped fresh rosemary
- 1 bunch kale, thick stems removed, leaves roughly chopped
- 1/3 cup pine nuts, toasted
- 1 clove garlic, roughly chopped
- 2 tablespoons lemon juice
- 1 whole wheat or traditional baguette, sliced
Method
Preheat the oven to 400°F.
Place feta in a small oiled casserole dish with rosemary scattered on top.
Bake until warm throughout, about 20 minutes.
Meanwhile, pulse kale, pine nuts and garlic in a food processor until finely chopped.
With the motor running, drizzle in oil and lemon juice; process until smooth.
Spoon pesto around feta and bake 5 minutes more.
Serve with baguette slices.
Nutritional Info:
Per serving: 300 calories (110 from fat), 12g total fat, 4g saturated fat, 15mg cholesterol, 680mg sodium, 36g carbohydrates (3g dietary fiber, 1g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 8 ounces feta cheese, drained and patted dry
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1 1/2 teaspoon finely chopped fresh rosemary
- 1 bunch kale, thick stems removed, leaves roughly chopped
- 1/3 cup pine nuts, toasted
- 1 clove garlic, roughly chopped
- 2 tablespoons lemon juice
- 1 whole wheat or traditional baguette, sliced