Bruschetta Romana Piccante (Spicy Roman Bruschetta)



4 servings



3/4 tsp. red wine vinegar
1/4 cup olive oil
6 tbsp. parsley, chopped
3 tbsp. basil, chopped
1/2 tsp. garlic, minced
1/8 tsp. red pepper flakes or
1 red chili, minced
2 tbsp. fresh breadcrumbs, if needed
1 tbsp. olive oil
6 slices Italian country-style bread, cut 3/4 to 1-inch thick and halved


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 flavours meld. If the mixture seems too 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.

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