Buffalo Mozzarella Bruschetta With Shaved Fennel Courgette Recipes
BUFFALO MOZZARELLA BRUSCHETTA WITH SHAVED FENNEL & COURGETTE
Make and share this Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette recipe from Food.com.
Provided by Sophie Dahl
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 462, Fat 28.6, SaturatedFat 16.5, Cholesterol 98.9, Sodium 845.7, Carbohydrate 23.6, Fiber 6.3, Sugar 9.6, Protein 30.9
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