Bruschetta Romana Piccante (spicy Roman Bruschetta)

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 ea 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

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.

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