Recipe - Bruschetta Romana Piccante (Spicy Roman Bruschetta)

Three fourths teaspoon Red wine vinegar
One fourth cup Olive oil
6 tablespoon Parsley, chopped
3 tablespoon Basil, chopped
One half teaspoon Garlic, minced
1/8 teaspoon Red pepper flakes =OR=
1 Red chili, minced
2 tablespoon Fresh breadcrumbs, if needed
6 sl Italian countrystyle bread,
cut 3/4" to 1" thick &
halved
1 tablespoon 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.

Carol Field, "Italy in Small Bites"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip