River Café remix: Bruschetta with mozzarella and spinach 

In our private dining room at The River Cafe, we put antipasti on large plates to pass around the table: the bruschetta on one plate, with others for spinach, tomatoes and mozzarella, or other seasonal vegetables.


200g washed spinach leaves

1 large ball mozzarella, about 250g

2 slices sourdough

1 garlic clove, peeled

2 ripe tomatoes, cut in half

200ml extra virgin olive oil

25g picked mixed fresh summer herb leaves, to include marjoram and basil

1-2 olives, optional

● Blanch the spinach in a pan of boiling water for about 1 minute or until wilted. Drain well, pressing out excess water.

● Tear the mozzarella on to two plates.

● Grill the bread over charcoal or on a chargrill/griddle pan until nicely browned on both sides. Remove from the grill and rub generously with the garlic clove.

● Squash the tomatoes on to the bruschetta (discard the tomato skin), then season well with sea salt and black pepper. Drizzle with olive oil. Put the bruschetta on the plates.

● In a bowl, season the drained spinach. Toss with 50ml-100ml extra virgin olive oil. Arrange the spinach on the plates alongside the mozzarella and bruschetta.

● Drizzle over any remaining olive oil and add the herbs – plus an olive or two if you have them.


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