Bread: Ancho Toast Points

posted by Sue Freeman 07-09-98 4:30 PM

Ancho Toast Points

1 loaf crusty french or italian bread (the kind you use for bruchetta)

Ancho Paste:
7 1/2 ounce jar of roasted red pepper
1 Tablespoon of parsley
1 tsp. chopped chives
1/4 tsp chopped garlic
1 hungarian hot pepper
1 red hot chili pepper.. sometimes known as finger hots
1 LARGE Jalepeno
Olive oil for brushing on bread

Preheat broiler.

Cut bread on the diagonal and lightly toast on both sides of the bread. Set aside.

Combine all ingredients but bread in a processor and blend until it is a fine paste.

Using a pastry brush lightly brush each piece of bread with olive oil.

Then using the pastry brush (I think using a teaspoon and spreading it with the back of the spoon is easier myself and less messy) spread a thin layer of paste on the bread and toast again til bubbly.

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