Feta Pesto Recipes

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TOMATO & FETA PESTO BITES



Tomato & feta pesto bites image

Tiny, tasty canapés - a perfect party treat

Provided by Good Food team

Categories     Buffet, Canapes, Starter

Time 45m

Number Of Ingredients 9

half a 350g pack (freeze the rest to use another time) puff pastry
25g finely grated parmesan (or vegetarian alternative)
20g pack fresh flat leaf parsley
2 tbsp pine nuts
100g feta cheese , crumbled
1 garlic clove , crushed
4 tbsp olive oil
12 small cherry tomatoes , halved
black olives , to serve

Steps:

  • Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
  • Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
  • To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium

FETA STUFFED PESTO CHICKEN



Feta Stuffed Pesto Chicken image

This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.

Provided by Wrecks143

Categories     Meat

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 10

5 -6 boneless skinless chicken breasts
1 cup feta cheese
1/2 a diced tomato
2 tablespoons diced onions
2 garlic cloves
1/2 jalapeno pepper (optional)
1 teaspoon oregano
1/2 teaspoon basil
salt and pepper
3/4 cup pesto sauce

Steps:

  • Pre-heat oven to 350.
  • In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
  • Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
  • Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
  • Place the coated chicken in a greased glass pan.
  • Stuff the feta mix into the pockets of each chicken breast.
  • Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
  • Cook for 45 minutes.

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