Mozzarella bruschetta with shaved fennel and courgette
To make this rustic nibble daintier, cut rounds from the toast with a cookie cutter and pile a little topping onto each.
Ingredients
- Olive Oil45 ml
- Garlic1 კბილი
Instructions
8 steps- 1
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.
- 2
Add the orange slices and lemon juice and stir to combine.
- 3
Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.
- 4
Heat a griddle pan over a high heat until smoking hot.
- 5
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.
- 6
Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.
- 7
Tear the mozzarella in half and place onto the toasted bread.
- 8
Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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