Bruschetta with Salsa Picante

If you can't find dried chipotle peppers, use canned chipotles in adobo and skip the first step.

3 dried chipotle peppers
1 cup boiling water
1 large yellow bell pepper, cut lengthwise into flat panels
3 large beefsteak tomatoes
1/3 cup golden raisins
2 tablespoons no-salt-added tomato paste
1/2 teaspoon salt
4 scallions, thinly sliced
1/2 cup chopped fresh basil
24 slices whole wheat Italian bread (about 6 ounces)
2 large cloves garlic, peeled and halved
1 tablespoon olive oil

1 In a small heatproof bowl, cover the chipotles with the boiling water. Let stand until softened, about 15 minutes. Drain, then seed and coarsely chop the chipotles.
2 Meanwhile, preheat the broiler. Broil the bell pepper halves 6 inches from the heat for 5 minutes. Place the tomatoes, stem-side down, on the broiler rack and broil for about 5 minutes, or until both the peppers and tomatoes are charred. (Leave the broiler on.)
3 When cool enough to handle, peel the tomatoes, then core and halve them. Gently squeeze out the seeds and juice (and discard). Transfer the tomato pulp to a food processor. Peel the bell pepper pieces and add to the food processor. Add the chipotles, raisins, tomato paste, and salt, and process until well combined and slightly chunky. Transfer the salsa to a bowl and stir in the scallions and basil.
4 Place the bread under the broiler and broil for about 30 seconds per side, or until golden brown. Remove, rub one side with garlic, and then brush the same side with oil. Top each bruschetta with some of the salsa.

Makes Makes 24 pieces servings.
Per piece: 39 calories, 1g total fat (0.2g saturated), 0mg cholesterol, 1.1g dietary fiber, 7g carbohydrate, 1g protein, 90mg sodium.