Crostini with Feta-Chile Spread

Name: Crostini with Feta-Chile Spread
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 3 whole large fresh poblano chiles*; 1 whole jalapeño chile; 4 ounces feta cheese; ¼ cup low-fat sour cream; 1 tablespoon finely chopped fresh dill; 2 teaspoons fresh lemon juice; 18 slices baguette slices; 2 tablespoons Extra-virgin olive oil; Recipe note

Grilled baguette slices topped with a creamy, spicy spread made from charred poblano and jalapeño chiles blended with feta cheese and fresh herbs. A perfect appetizer that combines Mexican and Mediterranean flavors.

6 servings

2 hr 25 min

Published October 4, 2025

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Ingredients

•3 whole large fresh poblano chiles*
•1 whole jalapeño chile
•4 ounces feta cheese
•¼ cup low-fat sour cream
•1 tablespoon finely chopped fresh dill
•2 teaspoons fresh lemon juice
•18 slices baguette slices
•2 tablespoons Extra-virgin olive oil
•Recipe note

Cooking Instructions

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.
135 min
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.
10 min