Bruschetta with Grilled Zucchini & Buffalo Mozzarella

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6 November 2018 BY Julie Biuso
SERVES: Makes 8 pieces

Allow 2-3 pieces per person for lunch with salad, or serve as a substantial snack around the barbie.

Ingredients

3-4 firm zucchini (courgettes) Extra virgin olive oil 4 large slices sour dough bread or 8 slices ciabatta 1 large clove garlic, peeled Flaky sea salt 8 mini bocconcini buffalo mozzarella balls, or similar Freshly ground black pepper Small handful baby basil leaves Small piece parmesan Cherry tomatoes, halved & olives marinated in oil, drained, to serve, optional Balsamic vinegar, optional

Method

1 Trim zucchini and slice thinly with a sharp knife or on a mandoline. Put 2 tablespoons of extra virgin olive oil in a wide bowl and add zucchini. Toss gently to coat in oil.

2 Preheat a grill pan over medium-high heat or a barbecue grill. Toast bread until lightly charred – don’t go nuts with it and turn it to cinders. Transfer bread to a platter (leave grill pan on the heat) and quickly rub garlic clove over the surface of toasted bread. Cut slices of sour dough in half. Drizzle bread with extra virgin olive oil and sprinkle with sea salt.

3 Cook zucchini in batches until browned. Transfer to a plate as the slices are ready and sprinkle with sea salt. Pile zucchini onto toasted bread. Drain mozzarella balls, pat dry with paper towels and gently break each ball apart and divide amongst bruschetta. Season with black pepper and drizzle with a little extra virgin olive oil. Scatter with basil leaves and shave over a little parmesan. Garnish with tomatoes and olives if serving. Drizzle sparingly with balsamic vinegar and serve immediately.