Green hatch chiles are sweet, spicy & crisp with a smoky taste and abound in summer. I serve crostini as an appetiser. Perfect first bite before main course.
1 baguette, cut on a sharp angle into thin 3-inch-long slices
1 tablespoon olive oil
4 Hatch chiles
1 cup fresh goat cheese
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
Finely grated zest of 1 lemon
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
Extra-virgin olive oil, for garnish
Cilantro sprigs, for garnish
The crostini, roasted chiles, and goat cheese mixture can be made up to 1 day ahead. Store the crostini airtight at room temperature. Cover the chiles and goat cheese mixture separately and refrigerate.
Place the baguette slices on a baking sheet and drizzle a little oil on both sides of the baguette slices.
Season lightly with salt and pepper and toast the baguette slices under the broiler for 1 to 2 minutes on each side or until golden brown. Allow the crostini to cool.
Prepared a barbecue for medium-high heat.
Toss the chiles with the oil to coat and grill the chiles for 4 to 5 minutes per side, or until the chiles take on a charred look and the skin begins to blister. Remove the chiles from the grill to a large bowl and wrap tightly with plastic warp 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.
In a large bowl, mix the goat cheese, chopped cilantro, parsley, lemon zest, cumin, and cayenne to blend. Season the mixture to taste with salt.
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 sprigs, and serve.