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Crostini with Feta-Chilli Spread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian starter features smoky charred poblano chillies blended into a creamy feta and soured cream base. The combination of salty cheese, bright lemon, and fresh dill creates a sophisticated spread that balances beautifully with the gentle heat of the blackened peppers. These crostini are an excellent way to introduce bold, savoury flavours to your next gathering, offering a moreish texture that pairs perfectly with a crisp white wine.

Ideal for entertaining, this recipe allows you to prepare the feta-chilli spread up to a day in advance, making the final assembly quick and effortless. The contrast between the chilled, zesty topping and the warm, golden baguette slices ensures a delightful sensory experience. Whether served as an elegant canapé or a light lunch component, these homemade toasts are a nutritious and colourful addition to any seasonal menu.

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Ingredients for Crostini with Feta-Chilli Spread

  • 3 large fresh poblano chillies*

  • 1 jalapeño chilli

  • 110g feta cheese (about 120ml )

  • 60ml low-fat soured cream

  • 1 tablespoon finely chopped fresh dill

  • 2 teaspoons fresh lemon juice

  • 18 (1/2-inch-thick) baguette slices

  • Extra-virgin olive oil

  • *Poblano chillies are often called pasillas. They're available at some supermarkets and at specialty foods stores and Latin markets.

How to make Crostini with Feta-Chilli Spread

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

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 chilli spread over each toast, top with thinly sliced poblano chilli, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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