CROSTINI WITH FETA-CHILE SPREAD
Steps:
- Prepare grill on medium heat. Char poblano and jalapeno chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 polblano chiles and jalapeno chile; transfer to processor.
- Add feta cheese, sour cream, chopped fresh dill and lemon juice to process. 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 chile.
- Prepare grill on 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 to plate. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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