There’s some built-in decision-making on this largely basic bruschetta recipe from London’s iconic River Cafe. Will you go for French bread or Italian bread? Will you grill it or toast it? Comply with your coronary heart’s want (as a result of any mixture is equally scrumptious), and also you’ll be rewarded with crispy, garlic-slicked slices of bread topped with diced tomatoes which have soaked in buckets of taste from marinating in pink wine vinegar and extra-virgin olive oil. The outcome tastes like a summer season aperitivo hour in Italy. (Serve them with a spherical of Campari spritzes if you already know what’s good for you.)
The very best time to make this Italian appetizer is when plump contemporary tomatoes aren’t simply in season, however are at their peak. There’s no contemporary mozzarella, Parmesan, or ricotta to cover behind right here, so pristine tomatoes, contemporary from the farmers market are the transfer—if you happen to solely have entry to grocery retailer produce, select cherry tomatoes and easily slice them in half, or go for a model with bolder flavors like this gingery bruschetta with scallions and sesame oil. Double down on tomatoes and pair with a giant caprese salad.
This recipe was tailored for fashion from ‘The River Cafe Traditional Italian Cookbook’ by Rose Grey and Ruth Rogers. Purchase the total e book on Amazon.
