Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette
Ready In: 20 mins
Serves: 1
Ingredients
- thick slice sourdough bread
- 1⁄2 small fennel bulb, herby tops reserved
- 1⁄2 small yellow courgette
- 1 small bunch mint
- 1⁄2 orange, skin cut off and thinly sliced into rounds
- 1⁄2 lemon, squeeze the juice
- extra virgin olive oil
- sea salt & freshly ground black pepper
- 1 garlic clove, cut in half
- 125 g buffalo mozzarella
Directions
- Heat a griddle pan until smoking hot.
- Toast the bread well on both sides so it has the griddle pan marks on it.
- While it is toasting. Using a speed peeler – thinly shave the fennel and courgette into a bowl.
- Pick off some small mint leaves, tear the big ones and add to the bowl.
- Pick off some of the fennel tops and add to the bowl.
- Add the thinly sliced orange and the juice of half a lemon.
- Add some extra virgin olive oil and season with salt and pepper.
- When the sourdough is ready put it on a plate. Rub with the cut side of a piece of garlic and drizzle over some olive oil.
- Tear the mozzarella in half and place on the bread.
- Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve.
- Serve with a glass of chilled Mersault or White Burgundy.
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