Baked Feta with Marinara

Cooking Light
If you can find them, use fire-roasted diced tomatoes (such as Muir Glen); just add a pinch of basil, a pinch of oregano, and a minced garlic clove. Feta doesn't melt, but baking makes it creamy and spreadable. Toasted sourdough bread and rosemary focaccia are also good accompaniments.
16 servings (serving size: 2 bread slices and 2 tablespoons spread)

Ingredients

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1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, drained
1 (4-ounce) package crumbled feta cheese
Cooking spray
32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 pound), toasted

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. Top with tomato mixture. Bake at 350° for 20 minutes. Serve as a spread with bread slices.

Created date

October 2003

Nutritional Information

Calories 107
Caloriesfromfat 20 %
Fat 2.4 g
Satfat 1.3 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 4.1 g
Carbohydrate 16.9 g
Fiber 1 g
Cholesterol 6 mg
Iron 1 mg
Sodium 352 mg
Calcium 72 mg