Sophie Dahl’s buffalo mozzarella bruschetta recipe

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serves: 1
Skill: easy
Cost: splashing
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  • This delicious and chunky buffalo mozzarella bruschetta with shaved fennel and courgette feeds one person and is from episode 1 of the new BBC series, The Delicious Miss Dahl


    • 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


    • 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.

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