Baked Feta with Marinara
If you can find them, use fire-roasted diced tomatoes, if not, 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.
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
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.
Yield: 16 servings (serving size: 2 bread slices and 2 tablespoons spread)
CALORIES 107 (20% from fat); FAT 2.4g (sat 1.3g,mono 0.3g,poly 0.2g); PROTEIN 4.1g; CHOLESTEROL 6mg; CALCIUM 72mg; SODIUM 352mg; FIBER 1g; IRON 1mg; CARBOHYDRATE 16.9g
Cooking Light, DECEMBER 2002 |
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