Crostini with Feta-Chile Spread

Crostini with Feta-Chile Spread


Ingredients:

3 large fresh poblano chiles
1 jalapeño 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

Preparation:

Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, 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. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.

Prepare barbecue (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 sliced poblano chile, and serve.

Crab Meat Spread

Crab Meat Spread

Ingredients:

1/3 cup chili sauce
1/4 cup mayonnaise
1/2 teaspoon lemon juice
1 teaspoon Sauvignon Blanc
1 tablespoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
1 tablespoon horseradish
1 clove garlic, crushed
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 egg, hard boiled and finely chopped
1 cup cooked crab meat, flaked

Directions:

Combine all ingredients and refrigerate for 3 hours so flavors blend. Serve on crackers or thin baguette slices.