Mozzarella Bruschetta With Shaved Fennel And Courgette
This recipe combines the refreshing flavors of shaved fennel, courgette, and fresh mint with creamy buffalo mozzarella on a bed of grilled sourdough bread. The zesty citrus dressing adds a burst of brightness to this vibrant and satisfying dish.
— Constant Cookbook
Ingredients
- ½ small fennel
- 1 small yellow courgette
- small bunch fresh mint
- ½ orange
- ½ lemon
- 3 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- 1 thick slice sourdough bread
- 1 garlic
- 125g/4½oz buffalo mozzarella
Instructions
- Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops.
- Add the orange slices and lemon juice and stir to combine.
- Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.
- Heat a griddle pan over a high heat until smoking hot.
- Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.
- Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.
- Tear the mozzarella in half and place onto the toasted bread.
- Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 1
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