Big, grilled bread slices undergird shrimp treat
I feel the most delicious summertime suppers are comprised of uncomplicated antipasti that I can both make and enjoy al fresco. At this year's Fourth of July feast, bread meets grill for a bruschetta inspired by a since-closed fantastic seafood trattoria called da Zaccaria, in Atrani, Italy, just south of the picturesque town of Amalfi.
The success of this deceptively simple appetizer depends entirely on the quality of your ingredients. I highly recommend buying fresh versus frozen shrimp (especially throughout summer) and visiting your local bakery for homemade, crusty Italian bread. You'll be experiencing this bruschetta in its most authentic form, as if you were simultaneously taking in the view on Zaccaria's breezy patio, when you buy peasant bread, a no-knead version of a white country loaf that boasts extra flavor due to the slow fermentation process.
Slicing the loaf thick (about a half-inch thicker than you would for a crostini) is essential, as a wide base will hold the large shrimp and absorb its lemony, white wineinfused juices. I could wax poetic for days about the cooking throughout the Amalfi coast, and the generous use of limoncello is a big reason why. Though limoncello is actually quite a hangover producer, the alcohol cooks out when heated, and a deliciously pungent flavor remains. If you haven't tried this sweet lemon liqueur made all over Amalfi, you'll want to give this bruschetta a go.