Mozzarella, Zucchini, and Fennel Bruschetta
Mozzarella, Zucchini, and Fennel Bruschetta



  • 1⁄2 fennel bulb, herby top reserved
  • 1 yellow zucchini
  • Small bunch of mint, torn
  • 1⁄2 orange, peeled and thinly sliced
  • 1⁄2 lemon, juice only
  • 3 tbsp olive oil
  • Salt and pepper
  • 1 slice of sourdough
  • 1 garlic clove, peeled and halved
  • 125g quality mozzarella
  • Thinly shave the fennel and zucchini into strips with a veg peeler, then pop into a bowl with the mint and some of the fennel tops. Add the lemon juice and orange slices, and stir. Drizzle in 1 tbsp of oil, season with salt and pepper, and leave to one side.
  • Heat up a griddle pan, then toast the bread on both sides. Remove from the pan, and rub the bread with the garlic clove halves before drizzling with some more olive oil. Place the torn mozzarella on top, then pile on the fennel and zucchini mix. Scatter with the fennel tops, and serve.
10 mins
1 serving
This recipe pairs perfectly with the Castel Torre Pinot Grigio 2017 from Veneto, Italy.

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