Baked Feta with Marinara
(adapted from Cooking Light)
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with Italian herbs
4 oz crumbled feta cheese
1 baguette/French Bread
Olive oil
Preheat oven to 350°.
Mix tomato and garlic in small bowl. Sprinkle feta evenly into small and shallow baking dish. Top with tomato mixture.
Thinky slice baguette (about 1/4 inch thick) and place on cookie sheet lined with tin foil. Drizzle olive oil evenly on top.
Place tomato/feta muxture on top rack of oven and bread on the bottom rack. Cook the spread for 20 minutes, and check the bread every 5-7 minutes, it should be crispy and slighly golden after about 12 minutes.
Yield: 16 servings (serving size: 2 bread slices and 2 tablespoons spread)
1 comment:
and another coma appearing here......how did I miss this one in my favorite magazine. Thanks
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