Ingredients
1 1/2 cups Marinara or store-bought marinara
3 jarred piquillo peppers, drained
1 (8-ounce) block feta
Fresh basil leaves and red-pepper flakes, for garnish
Crostini, for serving
Preparation
Preheat oven to 350 degrees.
In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.
Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.
