Feta cheese is perhaps Greece's most spectacular contribution to the culinary world. Traditionally feta is made from sheep or goat's milk. However, many producers today make it with cow's milk. It's a brined curd cheese that's commonly aged in blocks. Feta is white with a salty, tangy flavor that ranges from mild to sharp.
Depending on how long it ages, feta is soft to semihard in texture. Usually it comes in the form of a square cake that's packed in brine. Feta dries out quickly once removed from the brine. The crumbly cheese is scrumptious in salads, nachos, and flaky pastries like spanakopita. To check out my favorite way to enjoy feta, read more.
While it may not be the best melting cheese, when baked, feta obtains a smooth, incredibly delicious creaminess. Combined with marinara sauce, it makes a super-easy appetizer that's insanely crowd pleasing. I've made this dish a million times and it always gets rave reviews. Original Recipe Ingredients 1 baguette, sliced into 1/4 inch pieces Directions Serves 6-8 as an appetizer.
Baked Feta with Marinara
olive oil, for drizzling
fresh ground black pepper
8 ounces feta cheese
1/2 teaspoon red pepper flakes
1 1/2 cups marinara sauce
1 baguette, sliced into 1/4 inch pieces
Serves 6-8 as an appetizer.