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Bruschetta Romana Piccante (Spicy Roman Bruschetta)




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Bruschetta Romana Piccante (Spicy Roman Bruschetta)

3/4 ts Red wine vinegar

1/4 c Olive oil

6 tb Parsley, chopped

3 tb Basil, chopped

1/2 ts Garlic, minced

1/8 ts Red pepper flakes (or)

1 ea Red chili, minced

2 tb Fresh breadcrumbs, if needed

6 sl Italian country-style bread, - cut

3/4" to 1" thick & -- halved 1 tb 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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