Crostini With Feta-Chile Spread

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. 1

   Prepare medium heat grill.

2. 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. 3

   Peel, seed and thinly slice remaining poblano chile. This can be made 1 day ahead.

4. 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.