Crostini with Feta-Chile Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 large fresh poblano chiles |
1 jalapeño chile |
4 ounces feta cheese (about 1/2 cup) |
1/4 cup low-fat sour cream |
1 tablespoon finely chopped fresh dill |
2 teaspoons fresh lemon juice |
18 (1/2-inch-thick) baguette slices |
extra-virgin olive oil |
Directions:
1. Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.
2. Prepare barbecue (medium-high heat). Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.
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