1/2 loaf Sourdough Bread
Cook the beans in the water about 45 minutes. Drain. Allow to cool
slightly.
Remove as much of the white papery outer leaves from the garlic as you can
without separating the cloves. Rub with oil, cut off the tips of the
cloves, wrap in aluminum foil and place in a 350 degree F oven for about 45
minutes, or until they are soft. Allow to cool.
Combine the Red Bell Pepper, minced ancho chile, minced garlic and salt in
2 or 3 tbsp extra virgin olive oil. Slice the bread then grill the slices
until lightly toasted.
Peel the roasted garlic and put the cloves in a food processor with the
chipotle powder, oregano, black pepper and salt to taste. Puree the
garlic, then add the beans and lemon juice. When this is very finely
chopped, slowly add the olive oil until the blend is of a spreading
consistency.
Spread the bean mix on the toasted bread slices and top with the chile and
pepper mixture. Sprinkle with powdered red chile.
Notes: Of course, the red bell pepper should be roasted and peeled.
Gypsies or cubanelles would work well with this, too, especially when
ripened to all degree of colors. The book also suggests brushing the bread
with olive oil and grilling rather than toasting.
The Above is with apologies to Jennifer Trainer Thompson since it was
adapted from her "Bruschetta with White-Bean-Roasted Garlic Spread and
roasted peppers" found on p. 35 of _Jump_Up_and_Kiss_Me_
