AT A GLANCE
These are great for a barbecue. The mozzarella softens deliciously over the char-grilled sourdough.
|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.|
TANGY WHITE ITALIAN VERNACCIA. , suggested by MAX ALLEN