Crostini with Feta-Chile Spread

1. 1

   Prepare barbecue (medium heat).

2. 2

   Char poblano and jalapeno chiles until blackened all over.

3. 3

   Wrap chiles in paper bag and let stand 15 minutes.

4. 4

   Peel, seed, and coarsely chop 2 poblano chiles and jalapeno chile; transfer to processor.

5. 5

   Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth.

6. 6

   Season with salt and pepper.

7. 7

   Cover and chill until firm enough to spread, about 2 hours.

8. 8

   Peel, seed, and thinly slice remaining poblano chile.

9. 9

   DO AHEAD Can be made 1 day ahead.

10. 10

    Keep spread chilled.

11. 11

    Cover and chill sliced chile.

12. 12

    Prepare barbecue (medium-high heat).

13. 13

    Brush 1 side of baguette slices with extra-virgin olive oil.

14. 14

    Grill oiled side of bread until toasted, about 2 minutes.

15. 15

    Transfer toasts to platter.

16. 16

    Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.

* Per serving · 4 servings · Values may vary.