Northgate Market

CROSTINI WITH ROASTED HATCH CHILES AND GOAT CHEESE

CROSTINI WITH ROASTED HATCH CHILES AND GOAT CHEESE

35 minutes
Serves 8

Ingredients

Hatch chiles or Anaheim chiles
4
olive oil, plus more for drizzling
1 tbsp.
baguette, cut on a sharp diagonal into 3-inch-long slices
1
• salt and freshly ground black pepper
soft fresh goat cheese
1 cup
fresh cilantro, finely chopped
1/4 cup
fresh parsley, finely chopped
1/4 cup
lemon, zest
1
ground cumin
1/4 tsp.
cayenne pepper
1/8 tsp.
extra-virgin olive oil
Garnish
cilantro leaves

Easy Directions

  1. Preheat a grill to medium-high heat and preheat the broiler.
  2. Toss the chiles with 1 tablespoon of the olive oil in a large bowl to coat. Grill the chiles for 4 to 5 minutes per side or until the skin begins to blister and char.
  3. Place the roasted chiles in the bowl and wrap tightly with plastic wrap to steam the skins from the chiles. Once the chiles are cool, gently peel away the skin and discard the skin and seeds. Cut the chiles into thin ribbons and set aside.
  4. Arrange the baguette slices in a single layer on a baking sheet and drizzle a little oil on both sides of the bread. Season lightly with salt and pepper. Broil the bread for 1 to 2 minutes on each side or until golden brown. Allow crostini to cool.
  5. Mix the goat cheese, chopped cilantro, parsley, lemon zest, cumin and cayenne in a medium bowl to blend. Season to taste with salt and pepper.
  6. Spread a generous amount of the goat cheese mixture over each crostini and top with the chile strips. Garnish with extra-virgin olive oil and cilantro leaves and serve.