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Baked Feta and Goat Cheese with Marinara


Baked Feta and Goat Cheese with Marinara
Modified from Cooking Light magazine

2-teaspoon fresh lemon juice
2-teaspoon garlic, minced
1/2 teaspoon crushed red pepper
2 14.5-ounce can diced tomatoes with basil, garlic, and oregano, drained
1 6-ounce package feta cheese
1 6-ounce package goat cheese

  1. Preheat oven to 350°.
  2. Combine first four ingredients. Sprinkle cheese evenly into a gratin dish or small shallow baking dish coated with butter.
  3. Top with tomato mixture.
  4. Bake for 20 minutes. Serve with croutons.


Croutons

1 French-bread baguette, sliced into rounds
2 cloves garlic, peeled
2 tbls olive oil

  1. Preheat oven to 350°F.
  2. Arrange bread slices on 2 baking sheets. Bake bread until crisp and golden brown, about 15 minutes.
  3. Rub remaining 2 garlic cloves over 1 side of each crouton.
  4. Lightly brush croutons with remaining 2 tablespoons olive oil.
  5. Serve croutons warm or at room temperature with dips. (Can be prepared 3 days ahead. Cool croutons completely; store in airtight container at room temperature.)
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