Sofrito grilled bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped red bell pepper |
| ½ | cup | Chopped onion |
| ¼ | cup | Packed fresh coriander sprigs (washed well and spun dry) |
| 2 | Garlic cloves, minced | |
| 1 | teaspoon | Dried oregano, crumbled |
| ½ | teaspoon | Cumin seeds |
| 12 | slices | (1/4-inch thick) nonfat country-style bread (12 oz total) |
Directions
With all the discussion of grilled vegetables of late, I thought this recipe might be a good accompaniment. It is from the May 96 issue of Gourmet - unaltered. Lin (nervous first poster) In a blender puree all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. (May be made 2 days ahead and chilled, covered.) Spread on 1 side of each bread slice and grill, sofrito side down, on a Pam sprayed rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. 6 servings (2 slices), each about 124½ calories and .7 grams fat - 5% of calories from fat.
Posted by Michelle Dick, FATFREE listowner, while list was down.
From: Linda Kemp 5039<KEMP@...> Date: Fri, 31 May 96 11:55:05 PDT