Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette

READY IN: 20mins




  • 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.