Sofrito Grilled Bread

• 1 cup chopped red bell pepper (about 1 small)
• 1/2 cup chopped onion (about 1 small)
• 1/4 cup packed fresh coriander sprigs, washed well and spun dry
• 2 garlic cloves, minced
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon cumin seeds
• twelve 1/4-inch-thick slices nonfat country-style bread (12 ounces total)

1. In a blender puree all ingredients except bread until smooth.
2. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper.
3. Sofrito may be made 2 days ahead and chilled, covered.
4. Prepare grill.
5. If desired halve bread slices.
6. Spread some sofrito on 1 side of each bread slice (reserving any remaining sofrito for another use) and grill, sofrito side down, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes.
7. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
8. Transfer sofrito bread as grilled with tongs to a bread basket.

red bell pepper, onion, coriander sprigs, garlic, oregano, cumin seeds, nonfat country

Taken from www.epicurious.com/recipes/food/views/sofrito-grilled-bread-12200 (may not work)