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Bruschetta with Salsa Picante
If you can't find dried chipotle peppers, use canned chipotles in adobo and skip the first step.
  • 3 dried chipotle peppers
  • 1 cup boiling water
  • 1 large yellow bell pepper, cut lengthwise into flat panels
  • 3 large tomatoes
  • 1/3 cup golden raisins
  • 2 tablespoons no-salt-added tomato paste
  • 1/2 teaspoon salt
  • 4 scallions, thinly sliced
  • 1/2 cup chopped fresh basil
  • 24 slices whole wheat Italian bread (about 6 ounces)
  • 2 large cloves garlic, peeled and halved
  • 1 tablespoon olive oil

1. In small heatproof bowl, cover chipotles with boiling water. Let stand until softened, about 15 minutes. Drain, then seed and coarsely chop chipotles.

2. Meanwhile, preheat broiler. Place bell pepper halves on broiler rack and broil 6 inches from heat for 5 minutes. Add tomatoes, stem-side down, on broiler rack and broil for about 5 minutes, or until peppers and tomatoes are charred. (Leave broiler on.)

3. When cool enough to handle, peel tomatoes, then core and halve them. Gently squeeze out seeds and juice (and discard). Transfer tomato pulp to food processor. Peel bell pepper pieces and add to food processor. Add chipotles, raisins, tomato paste, and salt and process until well combined and slightly chunky. Transfer salsa to a bowl and stir in scallions and basil.

4. Place bread under broiler and broil for about 30 seconds per side, or until golden brown. Remove, rub one side with garlic, and then brush the same side with oil. Top each bruschetta with some of the salsa.


Nutritional Information
Per piece: 39 calories, 1g total fat (.2g saturated), 0mg cholesterol, 1.1g dietary fiber (.2g soluble), 7g carbohydrate, 1g protein, 90mg sodium.
Good source of: vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
24

Prep Time
30