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bruschetta romana piccante (spicy roman bruschetta)

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon Red wine vinegar

  2. cup Olive oil

  3. 6 tablespoons Parsley, chopped

  4. 3 tablespoons Basil, chopped

  5. teaspoon Garlic, minced

  6. teaspoon Red pepper flakes -

  7. OR -

  8. 1 each Red chili, minced

  9. 2 tablespoons Fresh breadcrumbs, if needed

  10. 6 slices Italian country-style bread, cut 3/4" to

  11. 1" thick & halved

  12. 1 tablespoon Olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Grill or toast the bread slices. While they are still warm, brush with a little olive oil, spread with the bruschetta topping & serve.

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

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