Crostini With Feta-Chile Spread

• 3 large fresh poblano chiles (other other fresh mild chilies)
• 1 jalapeno chile
• 4 ounces feta cheese (about 1/2 cup)
• 14 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

1. Prepare medium heat grill.
2. Char poblano and jalapeno chilies until blackened all over.
3. Wrap chilies in paper bag and let stand 15 minutes.
4. Peel, seed, and coarsely chop 2 poblano chiles and jalapeno chile; transfer to processor.
5. Add feta, sour cream, chopped fresh dill and lemon juice to processor; puree until smooth.
6. Season with salt and pepper.
7. Cover and chill until firm enough to spread, about 2 hours.
8. Peel, seed and thinly slice remaining poblano chile.
9. This can be made 1 day ahead.
10. Prepare barbecue grill to medium-high heat.
11. Brush 1 side of baguette slices with extra virgin olive oil.
12. Grill oiled side of bread until toasted, about 2 minutes.
13. Transfer toasts to platter.
14. Spoon about 2 teaspoons chile spread over each toast, top with thinly slices poblano chile, and serve.

fresh poblano chiles, jalapeno chile, feta cheese, sour cream, fresh dill, lemon juice, baguette, extra virgin olive oil

Taken from www.food.com/recipe/crostini-with-feta-chile-spread-253483 (may not work)