Baked Feta and Goat Cheese with Marinara [1]
Modified from Cooking Light [2] 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.)