Crostini with Feta-Chile Spread

So I just received my August issue of Bon Appetit magazine just in time for a Tour de France party Saturday night. This was the hit of the party!

3-Large Poblanos

1-Jalapeno

4 ounces of Feta cheese

1/2 cup of low fat sour cream (What? Low Fat? NOT!)

1 T Fresh Dill (Just happened to have some in the Herb Pot

2t of fresh lemon juice

18- 1/2" thick slices of a baguette

Some extra virgin olive oil

Here is a pictorial as to how simple this was!

Grill the Poblano and Jalapeno until blackened all over. When you take them off the grill put them in a bag (paper) wait 15 minutes then peel all the skin off de-seed. Roughly chop 2 poblanos and jalapeno and put in a food processor with the Feta cheese, Dill, sour cream and lemon juice.

Puree until smooth and it should look something like this

Pour into a bowl and allow it to set up in the fridge for 2 hours at least. Brush one side of the sliced baguette with Olive Oil and grill till crisp with grill marks. Thinly slice strips out of the left over Poblano. Spread Feta-Chile spread over the Crostini and decorate with one strip of the Poblano. What you should get is this.

Let me just say this does have a bit of a bite but the Feta and Dill give it a flavor and cooling effect that were amazing! This is a must make dish while those beautiful Poblano peppers are stocked at the grocery! Enjoy and Viva Le Tour!