Baked Feta

1. Spray small glass or ceramic baking dish with cooking spray for easy cleanup.

2. Preheat oven to 400 degrees.

3. Pour tomato sauce in the baking dish; stir in cayenne.

4. Top with crumbled feta.

5. Bake for about 15-20 minutes, until the sauce is bubbly in the center and the feta is softened.

6. Top with julienned basil and drizzle with olive oil.

7. Serve with toasted or warmed focaccia.

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Nutrient	Quantity
Total fats	42.9425 g
Protein	44.425 g
Carbohydrates	68.4455 g
Energy	835.5855 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5529 g
Water	347.8169 g
Aspartic acid	2.8945 g
Calcium, Ca	890.37 mg
Lutein + zeaxanthin	385.6132 g
Fiber, total dietary	4.92 g
Fatty acids, total saturated 22:0	0.0068 g
Carotene, beta	552.345 g
Niacin	7.9034 mg
Hydroxyproline	0.1225 g
Vitamin A, RAE	260.3632 g
Arginine	1.8577 g
Riboflavin	1.7553 mg
Fatty acids, total polyunsaturated 15:0	0.0102 g
Fatty acids, total saturated 20:1	0.0204 g
Glutamic acid	8.9587 g
Sodium, Na	2165.6805 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7779 g
Total lipid (fat)	42.9425 g
Manganese, Mn	0.7129 mg
Fructose	0.0012 g
Proline	3.7586 g
Fatty acids, total saturated 16:0	9.6573 g
Fatty acids, total saturated 8:0	0.9287 g
Choline, total	87.5509 mg
Sugars, total	19.926 g
Serine	2.8041 g
Fatty acids, total saturated 10:0	3.363 g
Fatty acids, total saturated 18:0	3.019 g
Fatty acids, total saturated 20:4 undifferentiated	0.0068 g
Vitamin B-6	1.134 mg
Selenium, Se	67.0572 g
Ash	12.8605 g
Vitamin D	27.216 IU
Fatty acids, total saturated 18:1 undifferentiated	9.3749 g
Pantothenic acid	2.4637 mg
Phenylalanine	1.9827 g
Copper, Cu	0.4967 mg
Betaine	0.024 mg
Thiamin	0.6593 mg
Retinol	212.625 g
Methionine	1.0058 g
Iron, Fe	5.736 mg
Carbohydrate, by difference	68.4455 g
Phosphorus, P	798.3862 mg
Folate, total	164.2125 g
Tocopherol, gamma	0.0096 mg
Fatty acids, total saturated 4:0	1.3183 g
Lycopene	17676.792 g
Alanine	2.0508 g
Cholesterol	185.409 mg
Valine	2.7139 g
Fatty acids, total saturated 18:2 undifferentiated	1.26 g
Glycine	1.1113 g
Carotene, alpha	3.402 g
Glucose (dextrose)	0.0012 g
Fatty acids, total saturated 14:0	4.7613 g
Zinc, Zn	8.6273 mg
Isoleucine	2.1682 g
Fatty acids, total saturated 12:0	1.9784 g
Fatty acids, total polyunsaturated	1.8231 g
Fatty acids, total saturated 14:1	0.017 g
Fatty acids, total polyunsaturated 17:1	0.0136 g
Leucine	3.8302 g
Vitamin A, IU	1645.0485 IU
Folate, DFE	222.0465 g
Tryptophan	0.5228 g
Vitamin C, total ascorbic acid	14.5197 mg
Phytosterols	0.1868 mg
Folic acid	78.246 g
Galactose	0.0162 g
Fatty acids, total saturated 20:0	0.0102 g
Fatty acids, total saturated 6:0	0.9747 g
Tyrosine	1.6478 g
Vitamin B-12	3.8613 g
Vitamin K (phylloquinone)	36.9757 g
Fatty acids, total saturated	26.94 g
Histidine	1.2329 g
Fatty acids, total monounsaturated	10.6512 g
Threonine	1.8177 g
Folate, food	85.9665 g
Fatty acids, total polyunsaturated 17:0	0.0272 g
Vitamin D (D2 + D3)	0.6804 g
Cryptoxanthin, beta	16.827 g
Vitamin D3 (cholecalciferol)	0.6804 g
Vitamin E (alpha-tocopherol)	2.6326 mg
Fatty acids, total trans	0.0851 g
Magnesium, Mg	94.335 mg
Lysine	3.2164 g
Potassium, K	814.8975 mg
Cystine	0.4151 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Focaccia bread	1 loaf	0	0	0
Tomato Sauce	12 ounces	384.426	61.202	6.6679
Basil	0.25 cup	1.38	0.159	0.0384
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
feta	6 ounces	449.064	6.9571	36.1973