Recipes

Crostini with Feta-Chile Spread

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Crostini with Feta-Chile Spread

Crostini with Feta-Chile Spread

amanda

Equipment

  • - Chef's Knife: For chopping vegetables and herbs efficiently.

  • - Cutting Board: A sturdy surface to safely chop ingredients.

  • - Mixing Bowl: To combine ingredients like feta cheese, garlic, and olive oil.

  • - Spatula or Spoon: For stirring the spread mixture smoothly.

  • - Baking Sheet (optional): Optional for a slightly crispy top on your crostini.

  • - Toaster or Toaster Oven: Essential for toasting bread slices before assembling crostini.

  • - Serving Platter: For presenting the final dish elegantly.

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

Instructions

1

Instruction 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.
2

Instruction 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.
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