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Print this Recipe    Bruschetta 15

Bruschetta Romana Piccante (Spicy Roman Bruschetta)

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
6 slices Italian country-style bread, cut 3/4" to 1" thick & halved
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.

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