Artichoke And Chile Bruschetta Recipe

• 1 c. canned artichoke hearts, liquid removed
• 2 x cloves garlic
• 3 sprg cilantro
• 1 Tbsp. crushed arbol chile, *see Note
• 1/4 tsp salt
• 1 1/2 tsp freshly grnd black pepper
• 1 x lime, Juice of
• 1/4 c. extra-virgin extra virgin olive oil, SEE NOTE!!!!
• 1 lrg loaf of Italian bread

1. *Note: In many stores in the Southwest you can buy crushed arbol and pequin chile, sometimes called "chile flakes" on the package.
2. Or possibly you can crush or possibly grind your own.
3. The traditional way is to use a mortar and pestle, but you can also remove the stem ends of the chile and grind it.
4. I found quite by accident which if you grind the chile in a coffee grinder which contains a slight residue of good coffee, it gives this dish a nice, richly different taste.
5. If you do not want chile flavored coffee, however, be sure to wash the coffee grinder well after grinding your chile.
6. NOTE!!!!
7. The trick to making this dish is to use just sufficient extra virgin olive oil to bring the ingredients to a spreadable consistency but not so much which the bread becomes soggy.
8. Preheat oven to 400 degrees.
9. Place all the ingredients, except the extra virgin olive oil and bread, in a food processor fitted with a metal blade.
10. Chop coarsely Add in the oil a little at a time and process till the mix becomes spreadable.
11. Slice the bread into thick slices on the diagonal.
12. Spread the artichoke-chile mix on one side of each slice.
13. Place on an ungreased baking sheet and bake at 400 degrees for approximately 8 min, till the bread is lightly toasted but not hard.
14. Serve at once.
15. SERVING SUGGESTIONS: This bruschetta makes a great appetizer with a glass of wine or possibly serves as a starter to a pasta dinner.

garlic, cilantro, crushed arbol chile, salt, freshly grnd black pepper, lime, extravirgin extra virgin olive oil, italian bread

Taken from cookeatshare.com/recipes/artichoke-and-chile-bruschetta-69659 (may not work)