***It's hard to beat a super simple but delicious appetizer...Frank Stitt has created just that with his "Baked Feta with Focaccia."
Step One: Pour marinara sauce into a gratin dish.
Step Two: Sprinkle feta cheese over the sauce.
Step Three: Bake until bubbly!
Meanwhile, the focaccia is brushed with olive oil and toasted until golden brown. That's it!
Now, Chef Stitt does include his own recipes for both the marinara sauce and focaccia. However, it was one of those nights where I wanted to simplify! I used a good quality store-bought marinara sauce and substituted a fresh baguette for the focaccia.
This turned out marvelously and will definitely be a regular occurence in our household.
Baked Feta with Focaccia
Source: Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food
2 cups marinara sauce
1 cup crumbled feta
Four 4-by-2-inch rectangles focaccia
1 tbsp. olive oil
Pinch of cayenne (optional)
A few basil leaves
Preheat the oven to 450 degrees F.
Spoon the marinara into a medium gratin dish (approximately 8 inches long) or divide it among four individual gratin dishes or ramekins. Scatter the cheese over the center.
Bake until the sauce is bubbling hot, 8 to 10 minutes.
Meanwhile, cut the focaccia into strips or triangles (large bite-sized pieces) and brush with the olive oil. Arrange on a baking sheet and toast in the oven until golden brown, 5 to 6 minutes.
Sprinkle the sauce with a little cayenne, if desired, and put the gratin dish on a large platter and surround with the focaccia, or put the individual dishes on serving plates and serve the focaccia on the side. Tear the basil leaves over the top. Dig in, or lose out.