Crostini with Feta-Chilli Spread

Ingredients for Crostini with Feta-Chilli Spread

• 3 large fresh poblano chillies*

• 1 jalapeño chilli

• 110g feta cheese (about 120ml )

• 60ml low-fat soured cream

• 1 tablespoon finely chopped fresh dill

• 2 teaspoons fresh lemon juice

• 18 (1/2-inch-thick) baguette slices

• Extra-virgin olive oil

• *Poblano chillies are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets.

Prepare barbecue (medium heat). Char poblano and jalapeño chillies until blackened all over. Wrap chillies in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chillies and jalapeño chilli; transfer to processor. Add feta cheese, soured 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. Peel, seed, and thinly slice remaining poblano chilli. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chilli.

Prepare barbecue (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 chilli spread over each toast, top with thinly sliced poblano chilli, and serve.

Avvertenza

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