Buffalo Mozzarella Bruschetta With Shaved Fennel Courgette Recipes

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F.
• In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
• On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
• Place bruschetta on decorative platter and garnish with basil leaves.

BUFFALO MOZZARELLA BRUSCHETTA WITH SHAVED FENNEL & COURGETTE

Steps:

• Heat a griddle pan until smoking hot.
• Toast the bread well on both sides so it has the griddle pan marks on it.
• While it is toasting. Using a speed peeler - thinly shave the fennel and courgette into a bowl.
• Pick off some small mint leaves, tear the big ones and add to the bowl.
• Pick off some of the fennel tops and add to the bowl.
• Add the thinly sliced orange and the juice of half a lemon.
• Add some extra virgin olive oil and season with salt and pepper.
• When the sourdough is ready put it on a plate. Rub with the cut side of a piece of garlic and drizzle over some olive oil.
• Tear the mozzarella in half and place on the bread.
• Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve.
• Serve with a glass of chilled Mersault or White Burgundy.

FANTASTIC FENNEL BRUSCHETTA

Steps:

• In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.

MOZZARELLA BASIL BRUSCHETTA

Steps:

• Cut each slice of bread in half; place on an ungreased baking sheet and brush with oil.
• In small bowl, combine the tomato, basil, pepper and salt.
• Spoon 1 T over each piece of bread; top with cheese and remaining tomato mixture.
• Bake at 375 degrees for 10-12 minutes or until cheese is melted.