Sophie Dahl’s buffalo mozzarella bruschetta Recipe

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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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