Baked Feta with Kale Pesto on Baguette

Baked Feta with Kale Pesto on Baguette

Serves 8

A little of this flavorful combo goes a long way, making it a true crowd-pleaser.

  • 1 (8-ounce) piece feta cheese (half of the 16-ounce block), drained and patted dry
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 1/2 teaspoons 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
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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 carbohydrate (3g dietary fiber, 1g sugar), 13g protein
Special Diets: 

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. See our Terms of Service.

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