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    You are in: Home / Recipes / Crostini With Feta-Chile Spread Recipe
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    Crostini With Feta-Chile Spread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    KathyP53's Note:

    Fantastic appetizer from Bon Appetit. Use whatever fresh, mild chilies you can find. Great with a hearty Zinfandel or pale ale.

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    Units: US | Metric


    1. 1
      Prepare medium heat grill.
    2. 2
      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.
    3. 3
      Peel, seed and thinly slice remaining poblano chile. This can be made 1 day ahead.
    4. 4
      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.

    Ratings & Reviews:

    • on September 20, 2007


      I made this earlier in the summer--it's great. Just a little heat, not too overwhelming. Keeps well in the refrigerator for repeat uses.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crostini With Feta-Chile Spread

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 609.6
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 5.4 g
    Cholesterol 22.0 mg
    Sodium 1399.6 mg
    Total Carbohydrate 103.2 g
    Dietary Fiber 6.1 g
    Sugars 2.5 g
    Protein 20.5 g

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