Crostini with Roasted Hatch Chiles and Goat Cheese
Provided by: Curtis Stone
- 4 fresh Hatch chiles or Anaheim chiles
- 1 tablespoon olive oil, plus more for drizzling
- 1 baguette, cut on a sharp diagonal into 3-inch-long slices
- salt and freshly ground black pepper
- 1 cup soft fresh goat cheese
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh parsley
- zest of 1 lemon
- 1/4 teaspoon ground cumin
- 1/8 easpoon cayenne
- extra-virgin olive oil
- cilantro leaves, for garnish
- Preheat a grill to medium-high heat and preheat the broiler.
- 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.
- 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.
- 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.
- 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.
- 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.