Baked Feta with Marinara

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.

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

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

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.

Nutritional Information

Calories:

107 (20% from fat)

Fat:

2.4g (sat 1.3g,mono 0.3g,poly 0.2g)

Protein:

4.1g

Carbohydrate:

16.9g

Fiber:

1g

Cholesterol:

6mg

Iron:

1mg

Sodium:

352mg

Calcium:

72mg