Crostini with Feta-Chile Spread
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.
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
