BBC navigation

BBC

Mozzarella bruschetta with shaved fennel and courgette

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

Preparation method

  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.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss