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Buffalo Mozzarella on Bruschetta with parsley salad


Buffalo Mozzarella on Bruschetta with parsley salad

I picked this salad up from Alistair Little’s restaurant in Soho, London where he serves it with grilled fish. I think it works a treat on top of the soft and silky buffalo mozzarella. The garlicky bruschetta give the dish some crunch and added texture.
Total Time 20 mins
Course Starter
Servings 4 people


  • 2 balls Buffalo mozzarella
  • 8 slices Focaccia
  • 2 cloves Garlic
  • 50 g Rocket
  • ½ cup Sun dried tomatoes in oil
  • ½ cup Pitted black olives
  • ¼ cup Small capers
  • 4 Anchovy fillets
  • 1 Small onion or shallot Thinly sliced
  • 2 handfuls Flat leaf parsley
  • ½ cup Extra virgin olive oil
  • ¼ cup Grated Parmesan
  • 3 tblsp Decent balsamic vinegar
  • Zeste of 2 lemons


  • Roughly chop sun-died tomatoes, olives & anchovies and place together in a bowl with the capers, onions & lemon zest.
  • Add the balsamic vinegar and a hefty drizzle of olive oil.
  • Season with salt & pepper to taste.
  • Grill the slices of focaccia until toasted golden brown, then rub with the garlic cloves & drizzle with a little olive oil.
  • Put the rocket on top of the bruschetta.
  • Slice the mozzarella and arrange it on top of bruschetta. Add the grated Parmesan & flat leaf parsley to sun-dried tomato mixture.
  • Mix in thoroughly & place on top of mozzarella.

Wine Notes

  • The exploding mouthful needs to be pair.
Keyword Bruschetta, Salad

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