Bruschetta with Mozzarella and Zucchini
Bruschetta with Mozzarella and Zucchini



  • ½ fennel bulb, peeled into ribbons
  • 1 yellow zucchini, peeled into ribbons
  • Torn mint leaves
  • ½ orange, peeled and thinly sliced into rounds
  • ½ lemon, juice only
  • 3 tbsp olive oil
  • 1 slice of sourdough
  • 1 halved garlic clove
  • 125g quality buffalo mozzarella
  • Place the ribboned fennel and zucchini into a bowl with the mint and some of the chopped herby fennel fronds. Add the lemon juice and orange slices, 1 tbsp of olive oil, some salt and pepper, and stir to combine.
  • Griddle the slice of sourdough until char-lined, then rub with the garlic and drizzle with another tbsp of oil. Place the torn mozzarella on top of the toast, then pile the fennel and zucchini mixture on top. Drizzle with more olive oil, scatter with chopped fennel fronds, and serve immediately.
10 mins
1 serving

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