Bruschetta Romana Piccante (Spicy Roman Bruschetta)
Author: Carol Field
  • 3/4 teaspoon red wine vinegar
  • 1/4 Cup olive oil
  • 6 Tablespoons parsley, chopped
  • 3 Tablespoons basil, chopped
  • 1/2 teaspoon garlic, minced
  • 1/8 teaspoon red pepper flakes, or
  • 1 red chili, minced
  • 2 Tablespoons fresh breadcrumbs, if needed
  • 6 slices Italian country-style bread, cut 3/4 to 1 inch thick
  • 1 Tablespoon olive oil
  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 flavours meld. If the mixture seems too thin, add the breadcrumbs.
  2. Grill or toast the bread slices.
  3. While they are still warm, brush with a little olive oil, spread with the bruschetta topping and serve.
Adapted from: Carol Field's "Italy in Small Bites".
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