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.