Tuesday, December 21, 2010

Baked Feta with Marinara

This yummy spread makes a great holiday party appetizer.  Try it at a cocktail party with other noshes, such as crudites and dip, vegan shrimp cocktail (from Vegetarian Plus), or the Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa from this blog.  If you like, try serving the feta spread on focaccia or sourdough instead of French baguette, or making it with canned fire-roasted tomatoes.

  • 1 teaspoon fresh-squeezed lemon juice
  • 1/4 teaspoon crushed red pepper
  • 2 minced garlic cloves
  • 1 (14.5-ounce) drained can diced tomatoes with basil, garlic, and oregano
  • 4 ounces vegan feta (such as Sunergia)
  • Cooking spray
  • 32 (1/2-inch) slices diagonally cut and toasted French bread baguette
1. Combine the lemon juice, red pepper, garlic, and canned tomatoes in a bowl.  Crumble the feta cheese into a 6-inch gratin dish coated with cooking spray; top with the tomato mixture.  Bake at 350 degrees for 20 minutes.  Serve with the baguette slices.

Note: to quickly toast baguette slices, arrange in a single layer on a baking sheet and bake at 400 degrees for about 8 minutes.

Nutrition Info:
16 servings (2 baguette slices, 2 tablespoons spread), Calories 107 

Tasting Notes:
I love Sunergia's feta (the company also makes seasoned tofu and soy blue cheese, both of which are delicious) and this was a great showcase for it.  Like dairy feta, the vegan version doesn't melt in the oven, but it does become wonderfully warm and creamy, perfect for spreading on the baguette slices.  As a personal preference, I might have toasted the bread for a few minutes less, since I prefer slightly softer crostini to super-crunchy, but a couple slices of toast with the spread made a great, festive appetizer nonetheless.


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