Bruschetta with mozzarella, zucchini, mint and lemon

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Serves 8

Prep

20M

Cook

10M

Total

30M

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

Ingredients

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

Method

Main

1.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.

2.Meanwhile, brush zucchini with oil, then grill, turning once, until charred and tender (1-2 minutes each side).

3.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.

4.To serve, top warm toast with mozzarella then zucchini and drizzle with extra olive oil.