Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 4

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.

Recipe by Cooking Light December 2002

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Recipe Summary

Yield:
16 servings (serving size: 2 bread slices and 2 tablespoons spread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

107 calories; calories from fat 20%; fat 2.4g; saturated fat 1.3g; mono fat 0.3g; poly fat 0.2g; protein 4.1g; carbohydrates 16.9g; fiber 1g; cholesterol 6mg; iron 1mg; sodium 352mg; calcium 72mg.
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