Crostini With Feta-Chile Spread

1. 1

   Prepare medium heat grill.

2. 2

   Char poblano and jalapeno chilies until blackened all over.

3. 3

   Wrap chilies 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, 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

   This can be made 1 day ahead.

10. 10

    Prepare barbecue grill to medium-high heat.

11. 11

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

12. 12

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

13. 13

    Transfer toasts to platter.

14. 14

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

* Per serving · 4 servings · Values may vary.