Baked Feta With Romesco And Olive Tapenade

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1 red bell pepper

Cooking spray

2 cups chopped peeled plum tomato

5 garlic cloves, minced

1/2 cup fat-free, lower-sodium chicken broth

2 tablespoons chopped hazelnuts, toasted

1 (1-ounce) slice white bread, chopped

1/4 teaspoon black pepper

1/2 cup pitted kalamata olives

1/2 cup pitted picholine or other fruity olives

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon olive oil

2 tablespoons sherry vinegar

1/4 teaspoon freshly ground black pepper

Remaining ingredients:

1 1/4 cups (5 ounces) crumbled feta cheese, divided

2 tablespoons fresh flat-leaf parsley

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