The River Café's Bruschetta With Mozzarella And Spinach
15
- Makes2 servings
In our private dining room at The River Cafe, we put antipasti on large plates to pass around the table. Put the bruschetta on one plate, with others for spinach, tomatoes and mozzarella, or other seasonal vegetables.
Ingredients
7 ounces (200g) washed spinach
1 large ball mozzarella, about 9 ounces (250g)
2 slices sourdough bread
1 garlic clove, peeled
2 ripe tomatoes, cut in half
7 fluid ounces (200ml) extra virgin olive oil
1 ounce (28g) picked mixed fresh summer herb leaves, to include marjoram and basil
1 - 2 olives, optional
Instructions
Blanch the spinach in a pot of boiling water for about 1 minute or until wilted. Drain well, pressing out excess water.
Tear the mozzarella onto two plates.
Grill the bread over charcoal or on a char-grill/griddle pan until nicely browned on both sides. Remove from the grill and rub generously with the garlic clove.
Squash the tomatoes onto 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 ¼–½ cup (50–100ml) extra virgin olive oil.
Arrange the spinach on the plates alongside the mozzarella and bruschetta. Drizzle with any remaining olive oil and add the herbs—plus an olive or two if you have them.
Excerpted from River Café London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli. Copyright © Ruth Rogers and Rose Gray 1995. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
Get more recipes from the River Café.
This article contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.