Bruschetta romana piccante (spicy roman brusc
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| ¾ | teaspoon | Red wine vinegar |
| ¼ | cup | Olive oil |
| 6 | tablespoons | Parsley, chopped |
| 3 | tablespoons | Basil, chopped |
| ½ | teaspoon | Garlic, minced |
| ⅛ | teaspoon | Red pepper flakes -=OR=- |
| 1 | each | Red chili, minced |
| 2 | tablespoons | Fresh breadcrumbs, if needed |
| 6 | slices | Italian country-style bread, cut 3/4\" to 1\" thick & halved |
| 1 | tablespoon | Olive oil |
Whisk together the vinegar & oil. Stir in the parsley & basil. Add the garlic & pepper flakes. Leave for 2 hours to let the flavours meld. If the mixture seems to thin, add the breadcrumbs. Grill or toast the bread slices. While they are still warm, brush with a little olive oil, spread with the bruschetta topping & serve.