Lapsarian Bruschetta with Parsley, Red Pepper, Olive & Caper
The paradise of great, simple Italian-American food in U.S. restaurants was lost when the restaurants became ristoranti, and when garlic bread became bruschetta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Ingredients
- Makes 12 slices of bruschetta
- 9 cloves fresh garlic
- 1 cup packed parsley leaves (washed and plucked from the stems)
- 2 cups roasted red peppers (home-roasted or from a jar)
- 1/4 cup capers, drained
- 1 cup kalamata olives, pitted
- 1 round loaf country bread, not too dense, about 8-10" in diameter
- 1 cup extra virgin olive oil (preferably young Tuscan)
- coarse salt
- 24 anchovy filets, optional
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