Title: Bruschetta Romana Piccante (Spicy Roman Bruschetta)
Categories: Appetizer
Yield: 4 Servings
| 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 | | Red chili, minced |
| 2 | tb | Fresh breadcrumbs, if needed |
| 6 | sl | Italian country-style bread, - cut 3/4" to 1" thick & - halv |
| 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.