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Bruschetta Romana Piccante (Spicy Roman Bruschetta) appetizers, ethnic, snacks, vegetarian 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. Carol Field, "Italy in Small Bites" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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