| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Appetizers, Italian, Lunch, Snacks, Vegetarian |
4 |
Servings |
INGREDIENTS
| 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, if needed |
| 6 |
sl |
Italian country-style bread, cut 3/4" to 1" thick & halved |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
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
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