Bruschetta romana piccante (spicy roman bruschetta)

Yield: 4 servings

Measure 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.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-27-95

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