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Have fun preparing this simple, yet ingenious appetizer, perfect for delighting your guests. The stars of the show here are our GOYA® Manzanilla Olives Stuffed with Minced Pimientos. In this recipe, olives are roasted with a rich blend of GOYA® Extra Virgin Olive Oil, garlic, thyme, lemon zest, and chili flakes. Once the olives have turned that golden, roasted color, add them to the whipped feta and serve in a bowl garnished with parsley. It will be the sensation of your get-togethers!
Ingredients
Roasted Olives:
2
garlic cloves, thinly sliced
2
sprigs fresh thyme, stemmed
2 tsp.
freshly grated lemon zest
¼ tsp.
GOYA® Chili Flakes
Toasted Baguette:
1
baguette, sliced
Whipped Feta:
12 oz.
feta cheese, patted dry and crumbled
¼ cup
sour cream
1 tbsp.
GOYA® Lemon Juice
1
clove garlic
1 tbsp.
roughly chopped parsley (optional)
Directions
Step 1
Preheat oven to 425°F. Line baking sheet with parchment paper.
Step 2
Roasted Olives: In 8-inch square baking dish, toss olives with oil, garlic, thyme, lemon zest and chili flakes.
Step 3
Toasted Baguette: On prepared baking sheet, arrange baguette slices. Using pastry brush, brush tops with oil.
Step 4
Bake olives and baguette for 10 to 12 minutes or until baguette is lightly toasted. Continue to bake olives for up to 3 more minutes or until heated through and lightly golden.
Step 5
Whipped Feta: Meanwhile, to food processor, add feta, sour cream, lemon juice, garlic and adobo seasoning. Pulse until mixture is smooth and fluffy. Transfer to small serving bowl and spoon olives mixture over top.
Step 6
Garnish whipped feta with parsley (if using) and serve with baguette.
Tip by La Cocina Goya
Make this ahead! The whipped feta can be prepared up to 2 days in advance, then topped with roasted olives the day you want to serve them — perfect for saving time and preparing for busy holidays and dinner parties.
New from Goya
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