Ingredients: 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)
Directions: 1. In a blender purée all ingredients except bread until smooth. In a small heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and pepper. Sofrito may be made 2 days ahead and chilled, covered. Prepare grill.
2. If desired halve bread slices. 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. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer sofrito bread as grilled with tongs to a bread basket.