Crostini with Feta-Chile Spread

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Cr0stini with Feta-Chile Spread

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

 

 

 

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.

 

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.

 

Makes 6 servings.

 

Source: Bon Appétit, August 2007

Author: Jamie Purviance

Formatted by Chupa Babi in MC: 08.01.07

 

*Poblano chiles are often called pasillas. They're

available at some supermarkets and at specialty foods

stores and Latin markets.

 

ChupaNote: loved the mixture of pepper and feta. Going

to try quadrupling the recipe (1 cup feta) & see how

it comes out. Would replace the dill with cilantro or

mint.

 

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