Bruschetta with mozzarella, zucchini, mint and lemon

AT A GLANCE

  • Serves 8 people

These are great for a barbecue. The mozzarella softens deliciously over the char-grilled sourdough.

  • 8 slices sourdough bread
  • For brushing: olive oil
  • 3 zucchini, thinly sliced lengthways on a mandolin
  • 1 cup (loosely packed) mint, torn
  • 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
  • 4 anchovy fillets, finely chopped
  • Diced flesh of 1 lemon plus juice of ½, or to taste
  • 250 gm buffalo mozzarella, torn into bite-sized pieces
01   Bring a barbecue to high heat. Brush bread with oil and grill, turning once, until charred, golden and warm (2 minutes each side). Keep warm on the side of the barbecue or in a low oven.
02   Meanwhile, brush zucchini with oil, then grill, turning once, until charred and tender (1-2 minutes each side).
03   Combine mint, oil, anchovies, lemon flesh and juice in a bowl. Season with pepper and a little salt (the anchovies will be salty). Add zucchini and toss to combine.
04   To serve, top warm toast with mozzarella then zucchini and drizzle with extra olive oil.

Topics:

SOURDOUGH BREAD, LEMONS, ANCHOVIES, MOZZARELLA, FISH, MINT, SEAFOOD, SNACK, SPRING, ZUCCHINI, ITALIAN, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LUCY TWEED , LISA FEATHERBY

Drinking Suggestion:

TANGY WHITE ITALIAN VERNACCIA. , suggested by MAX ALLEN

FEATURED IN

Nov 2015

Nov 2015

View Full Site