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Epicurious

Crostini with Feta-Chile Spread

4.2

(15)

Image may contain Sandwich Food and Bread
photo by Con Poulos

Recipe information

  • Yield

    Makes 6 servings

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
*Poblano chiles are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets.

Preparation

  1. Step 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.

    Step 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.

TagsToastSandwichPoblano ChileChileVegetableFetaCheeseDairyJalapeñoSour CreamDillHerbs & SpicesStarterDinnerNut FreeVegetarianEasyGrillingFood ProcessorBon Appétit
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