Mozzarella Bruschetta with Shaved Fennel and Courgette

Toasted sourdough bread rubbed with garlic, topped with torn buffalo mozzarella and a citrusy shaved fennel and courgette salad.

Vegetarian Healthy Appetiser Summer Bruschetta

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

55.1g

per serving

55.1 g total

Fat

64.2g

per serving

64.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Buffalo Mozzarella

fresh

Fruits

0.5

piece

Orange

skin removed, thinly sliced into rounds

0.5

piece

Lemon

juice only

GrainsCereals

slice

Sourdough Bread

thick

NutsSeeds

bunch

Mint

small bunch, torn into pieces

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

peeled, cut in half

OilsFats

44.4

Extra Virgin Olive Oil

3 tbsp

Vegetables

0.5

piece

Fennel Bulb

small, herby tops reserved

piece

Courgette

small, yellow

Method

Shave the fennel and courgette into thin strips and place in a bowl with mint and half of the fennel tops.

Add orange slices and lemon juice to the bowl and stir well.

Drizzle with 15ml of olive oil and season with salt and pepper.

Heat a griddle pan over a high heat until it is smoking hot.

Toast the sourdough for 2-3 minutes on each side until charred.

Rub the toasted bread with the cut garlic and drizzle with 15ml of olive oil.

Tear the mozzarella in half and place it onto the toast.

Top with the fennel salad, drizzle with remaining oil, and garnish with fennel tops.