Bruschetta Romana Piccante (Spicy Roman Bruschetta)

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3/4 teaspoon red wine vinegar
1/4 cup olive oil
6 tablespoons chopped parsley
3 tablespoons chopped basil
1/2 teaspoon minced garlic
1/8 teaspoon red pepper flakes
2 tablespoons fresh breadcrumbs if needed
6 slices Italian bread, cut 3/4" to 1" thick and halved
1 tablespoon olive oil
Servings: 4
1. Whisk together the vinegar and oil. Stir in the parsley and basil. Add the garlic and pepper flakes. Leave for 2 hours to let the flavors meld.

2. 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 and serve.

Servings: 4
 
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