Tomato Bruschetta

There’s some built-in decision-making in this mostly classic bruschetta recipe from London’s iconic River Cafe. Will you go for French bread or Italian bread? Will you grill it or toast it? Follow your heart’s desire (because any combination is equally delicious), and you’ll be rewarded with crispy, garlic-slicked slices of bread topped with diced tomatoes that have soaked in buckets of flavor from marinating in red wine vinegar and extra-virgin olive oil. The result tastes like a summer aperitivo hour in Italy. (Serve them with a round of Campari spritzes if you know what’s good for you.)

The best time to make this Italian appetizer is when plump fresh tomatoes aren’t just in season, but are at their peak. There’s no fresh mozzarella, Parmesan, or ricotta to hide behind here, so pristine tomatoes, fresh from the farmers market are the move—if you only have access to grocery store produce, choose cherry tomatoes and simply slice them in half, or go for a version with bolder flavors like this gingery bruschetta with scallions and sesame oil. Double down on tomatoes and pair with a big caprese salad.

This recipe was adapted for style from ‘The River Cafe Classic Italian Cookbook’ by Rose Gray and Ruth Rogers. Buy the full book on Amazon.