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Crostini with Feta-Chile Spread

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 2 hr 30 min
Category: Appetizers Sub Category: Crackers With Toppings

what you need
  • 3 large fresh poblano chiles
  • 1 jalapeno chile
  • 4 oz. feta cheese (about 1/2 cup)
  • 1/4 cup low-fat sour cream
  • 1 Tbsp. finely chopped fresh dill
  • 2 tsp. fresh lemon juice
  • Salt & pepper
  • 18 1/2-inch-thick baguette slices
  • Extra-virgin olive oil
make it
Prepare grill on medium heat. Char poblano and jalapeno chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 polblano chiles and jalapeno chile; transfer to processor.

Add feta cheese, sour cream, chopped fresh dill and lemon juice to process. 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 chile.

Prepare grill on 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 to plate. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile and serve.
* The spread can be prepared up to one day ahead. Keep spread and remaining poblano chilled until ready to use.

* Poblanos are often called pasillas. When dried they are referred to as ancho chiles.
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