Mozzarella bruschetta with shaved fennel and courgette


  • 125g/4½oz buffalo mozzarella
  • 1 garlic clove, peeled, cut in half
  • 1 thick slice sourdough bread
  • sea salt and freshly ground black pepper
  • 3 tbsp extra virgin olive oil
  • ½ lemon, juice only
  • ½ orange, skin removed, thinly sliced into rounds
  • + 3 more ingredients
    • small bunch fresh mint, torn into pieces
    • 1 small yellow courgette
    • ½ small fennel bulb, herby tops reserved

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 gr...

View full recipe at SpringPad


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