Crostini With Feta-Chile Spread |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fantastic appetizer from Bon Appetit. Use whatever fresh, mild chilies you can find. Great with a hearty Zinfandel or pale ale. Ingredients:
3 large fresh poblano chiles (other other fresh mild chilies) |
1 jalapeno chile |
4 ounces feta cheese (about 1/2 cup) |
1/4 cup sour cream |
1 tablespoon finely chopped fresh dill |
2 teaspoons fresh lemon juice |
18 slices baguette (1/2-inch thick) |
extra virgin olive oil |
Directions:
1. Prepare medium heat grill.
2. Char poblano and jalapeno chilies until blackened all over. Wrap chilies in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeno chile; transfer to processor. Add feta, 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.
3. Peel, seed and thinly slice remaining poblano chile. This can be made 1 day ahead.
4. Prepare barbecue grill to 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 slices poblano chile, and serve.
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