Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette

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.