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.
1 baguette, sliced into 1/4 inch pieces
olive oil, for drizzling
fresh ground black pepper
8 ounces feta cheese
1/2 teaspoon red pepper flakes
1 1/2 cups marinara sauce
- Preheat the oven to 350°F.
- Arrange the bread in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.
- Bake until toasted and crisp, 12-15 minutes.
- Meanwhile, crumble the feta in single layer in an oven-safe serving dish.
- Sprinkle the red pepper flakes over the top.
- Cover completely with the marinara sauce, spreading smooth.
- Place in the oven and bake for 20-30 minutes until the marinara is bubbly and darker in color.
- Carefully remove from the oven and serve immediately with the toasted crostini.
Serves 6-8 as an appetizer.