Recipe for Bruschetta Romana Piccante (Spicy Roman Bruschetta)


3/4 teaspoon red wine vinegar
1/4 cup olive oil
6 tablespoon parsley, chopped
3 tablespoon basil, chopped
1/2 teaspoon garlic, minced
1/8 teaspoon red pepper flakes -=or=-
1 each red chili, minced
2 tablespoon fresh breadcrumbs, if needed
6 slice 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.

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