Monday, February 14, 2011

Baked Feta in Marinara

This is a super-easy and tasty appetizer from Frank Stitt’s Bottega cookbook. Serve it with toasted foccacia bread. (What I served came from Continental Bakery.) The original calls for homemade marinara sauce; I used a jar from the grocery store. Enjoy!

Baked Feta in Marinara
1 (28-oz.) jar marinara sauce
1 (4-oz.) block feta
Salt and pepper
Thinly sliced fresh basil

1. Pour marinara into a baking dish. Crumble feta over marinara, and sprinkle with salt and pepper to taste.
2. Bake at 400° for 15 to 20 minutes or until thoroughly heated.

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