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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
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