Bruschetta Romana Piccante (Spicy Roman Bruschetta)

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 chile pepper, minced
2 tbsp fresh breadcrumbs, if needed
6 slice Italian country-style bread, cut 3/4 to 1-inch thick and halved
1 tbsp olive oil

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. 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.

Yield: 4 servings
Source: Italy in Italy in Small Bites by Carol Field