Crostini with Feta-Chile Spread

• 3 large fresh poblano chiles*
• 1 jalapeno chile
• 4 ounces feta cheese (about 1/2 cup)
• 1/4 cup low-fat sour cream
• 1 tablespoon finely chopped fresh dill
• 2 teaspoons fresh lemon juice
• 18 (1/2-inch-thick) baguette slices
• Extra-virgin olive oil
• *Poblano chiles are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets.

1. Prepare barbecue (medium heat).
2. Char poblano and jalapeno chiles until blackened all over.
3. Wrap chiles 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 cheese, 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. DO AHEAD Can be made 1 day ahead.
10. Keep spread chilled.
11. Cover and chill sliced chile.
12. Prepare barbecue (medium-high heat).
13. Brush 1 side of baguette slices with extra-virgin olive oil.
14. Grill oiled side of bread until toasted, about 2 minutes.
15. Transfer toasts to platter.
16. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.

fresh poblano chiles, jalapeno chile, feta cheese, lowfat sour cream, fresh dill, lemon juice, baguette slices, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/crostini-with-feta-chile-spread-239083 (may not work)