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  • thick slice of sourdough bread

  • ½ small fennel bulb, herby tops reserved

  • ½ small yellow courgette

  • small bunch of mint

  • ½ orange – skin cut off and thinly sliced into rounds

  • ½ lemon - squeeze the juice

  • extra virgin olive oil

  • sea salt and freshly ground black pepper

  • 1 garlic clove – cut in half

  • 125g buffalo mozzarella


  • 1.

    Heat a griddle pan until smoking hot

  • 2.

    Toast the bread well on both sides so it has the griddle pan marks on it

  • 3.

    While it is toasting. Using a speed peeler – thinly shave the fennel and courgette into a bowl

  • 4.

    Pick off some small mint leaves, tear the big ones and add to the bowl

  • 5.

    Pick off some of the fennel tops and add to the bowl

  • 6.

    Add the thinly sliced orange and the juice of half a lemon

  • 7.

    Add some extra virgin olive oil and season with salt and pepper

  • 8.

    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

  • 9.

    Tear the mozzarella in half and place on the bread

  • 10.

    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

  • 11.

    Serve with a glass of chilled Mersault or White Burgundy

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Posted by MelissaReport
I live in Brazil and decided to make this bruschetta! It is absolutely AMAZING!! The different flavors all combined create a blast of refreshing citrus. It can definitely be compared to a gastronomic orgasm! Perfect for a hot day in Brazil! Btw LOVE your show!