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
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