Bruschetta Romana Piccante (Spicy Roman Bruschetta)

This is bruschetta the Roman way, and there’s not a tomato in sight.

Instead, a bright mix of fresh parsley and basil gets whisked with olive oil, red wine vinegar, minced garlic, and red pepper flakes, then sits for two hours so everything melds into a fragrant, spicy herb sauce.

Spread it on thick slices of grilled Italian country bread brushed with more olive oil, and you’ve got an appetizer that’s sharper and more herbaceous than the tomato version most people know.

The heat from the pepper flakes sneaks up on you, which is exactly the point.

Pro Tips

• Let the topping rest the full two hours. The flavors need time to bloom in the oil and vinegar. Rushing this step gives you a flat-tasting spread.
• If the mixture looks too thin after resting, stir in a couple tablespoons of breadcrumbs to give it body.
• Use thick-cut country bread, not thin baguette slices. You need a sturdy base that can hold up to the wet topping without getting soggy.
• Brush the bread with olive oil while it’s still warm from the grill so it absorbs the oil and stays slightly crisp.