Crostini with Feta-Chile Spread

Vegetarian
Health score
29%
Crostini with Feta-Chile Spread
45 min.
6
436kcal

Suggestions


Indulge in the delightful flavors of our Crostini with Feta-Chile Spread, a perfect addition to any gathering or a cozy night in. This vegetarian appetizer is not only visually appealing but also packed with a medley of tastes that will tantalize your taste buds. The creamy feta cheese blends harmoniously with the smoky char of grilled poblano and jalapeño chiles, creating a spread that is both rich and refreshing.

Ready in just 45 minutes, this dish serves six and is ideal for antipasti, starters, or as a snack. The combination of fresh dill and zesty lemon juice elevates the spread, making it a standout choice for your next get-together. Each crostini is topped with a generous dollop of the vibrant spread and garnished with thinly sliced poblano, adding a pop of color and flavor.

Whether you're hosting a dinner party or simply enjoying a quiet evening, these crostini are sure to impress. With a caloric breakdown that balances protein, fat, and carbohydrates, you can savor each bite without guilt. So fire up the grill, gather your friends, and enjoy this deliciously simple yet sophisticated appetizer that will leave everyone asking for the recipe!

Ingredients

  • 18 slices baguette (1/2-inch-thick)
  • 0.5 cup feta cheese 
  • tablespoon optional: dill fresh finely chopped
  •  jalapeño chile 
  • teaspoons juice of lemon fresh
  • 0.3 cup cup heavy whipping cream sour low-fat
  • servings olive oil extra-virgin
  • large poblano chiles fresh

Equipment

  • grill

Directions

  1. 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.
  2. 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.
  3. Prepare barbecue (medium-high heat).
  4. Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes.
  5. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.

Nutrition Facts

Calories436kcal
Protein10.92%
Fat42.1%
Carbs46.98%

Properties

Glycemic Index
25.96
Glycemic Load
32.08
Inflammation Score
-7
Nutrition Score
18.989565205315%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.24mg
Naringenin
0.02mg
Apigenin
0.01mg
Luteolin
3.91mg
Isorhamnetin
0.03mg
Kaempferol
0.06mg
Quercetin
1.97mg

Nutrients percent of daily need

Calories:436.03kcal
21.8%
Fat:20.48g
31.5%
Saturated Fat:4.8g
30%
Carbohydrates:51.42g
17.14%
Net Carbohydrates:47.94g
17.43%
Sugar:6.63g
7.37%
Cholesterol:14.48mg
4.83%
Sodium:746.6mg
32.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.96g
23.91%
Vitamin C:69.48mg
84.22%
Vitamin B1:0.63mg
41.99%
Folate:117.04µg
29.26%
Manganese:0.55mg
27.61%
Selenium:18.7µg
26.71%
Vitamin B2:0.45mg
26.48%
Vitamin B3:4.91mg
24.58%
Iron:3.77mg
20.94%
Calcium:184.8mg
18.48%
Vitamin E:2.74mg
18.23%
Vitamin B6:0.35mg
17.46%
Vitamin K:18.08µg
17.22%
Phosphorus:157.31mg
15.73%
Fiber:3.48g
13.93%
Magnesium:36.98mg
9.24%
Copper:0.18mg
8.86%
Potassium:298.74mg
8.54%
Zinc:1.28mg
8.52%
Vitamin A:417.98IU
8.36%
Vitamin B5:0.57mg
5.75%
Vitamin B12:0.25µg
4.19%
Source:Epicurious