Ingredients
-
3
-
1
-
4
-
1/4
-
1
-
2
-
18
-
-
-
-
-
-
-
-
Directions
Crostini With Feta-Chile Spread, Fantastic appetizer from Bon Appetit Use whatever fresh, mild chilies you can find Great with a hearty Zinfandel or pale ale , I made this earlier in the summer–it’s great Just a little heat, not too overwhelming Keeps well in the refrigerator for repeat uses , Fantastic appetizer from Bon Appetit Use whatever fresh, mild chilies you can find Great with a hearty Zinfandel or pale ale
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Steps
|
1
Done
|
Prepare Medium Heat Grill. |
|
2
Done
|
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
Done
|
Peel, Seed and Thinly Slice Remaining Poblano Chile. This Can Be Made 1 Day Ahead. |
|
4
Done
|
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. |
