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Bruschetta Romana Piccante (Spicy Roman Bruschetta)

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Submitted by Jumpmaster1806

YIELD

4 servings

PREP

2 hrs

COOK

?

READY

2 hrs

Ingredients

¾ 3.8
TEASPOON ML RED WINE VINEGAR
¼ 59
CUP ML OLIVE OIL
6 9E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
3 45
TABLESPOONS ML BASIL
chopped
½ 2.5
TEASPOON ML GARLIC
minced
0.6
TEASPOON ML RED PEPPER FLAKES
or 1 each red chili, minced
2 3E+1
TABLESPOONS ML BREAD CRUMBS
if needed
6 6
SLICES SLICES BREAD, ITALIAN
country-style, cut 3/4 - 1 inch thick and halved *
1 15
TABLESPOON ML OLIVE OIL

Directions

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.

Grill or toast the bread slices.

While they are still warm, brush with a little olive oil, spread with the bruschetta topping and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 162 93% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 12% Vitamin C 11%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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