Bruschetta Romana Piccante (spicy Roman Bruschetta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Appetizers, Italian, Lunch, Snacks, Vegetarian | 4 | Servings |
INGREDIENTS
| 3/4 | t | Red wine vinegar |
| 1/4 | c | Olive oil |
| 6 | T | Parsley, chopped |
| 3 | T | Basil, chopped |
| 1/2 | t | Garlic, minced |
| 1/8 | t | Red pepper flakes -=OR=- |
| 1 | Red chili, minced | |
| 2 | T | Fresh breadcrumbs, if needed |
| 6 | Italian country-style bread | |
| cut 3/4" to 1" thick & | ||
| halved | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 178
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 0mg
Sodium: 352.8mg
Potassium: 132.5mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: 1.3g