Crostini With Feta Chile Spread

Fantastic appetizer from bon appetit. Use whatever fresh, mild chilies you can find. Great with a hearty zinfandel or pale ale.

Prepare medium heat grill.

Char poblano and jalapeno chilies until blackened all over.

Wrap chilies in paper bag and let stand 15 minutes.

Peel , seed , and coarsely chop 2 poblano chiles and jalapeno chile.

Transfer to processor.

Add feta , sour 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 chile.

This can be made 1 day ahead.

Prepare barbecue grill to 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 chile spread over each toast , top with thinly slices poblano chile , and serve.

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