Bruschetta Turnovers
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
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
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
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