Mozzarella with capsicum on crostini | Reader's Digest Australia
Here is a colourful, Mediterranean–style dish that is very easy to make. The vegetables can be prepared in advance, and left to soak up the flavours in the dressing, then mixed with the mozzarella...
Ingredients
- 1 large bulb of fennel, about 300 g
- 3 tablespoons extra virgin olive oil
- 1 small red onion, halved
- 1 red capsicum, halved and seeded
- 1 yellow capsicum, halved and seeded
- 2 teaspoons balsamic vinegarsalt and pepper
- 150 g mozzarella, diced
- 100 g mixed salad leaves
- ¼ cup (15 g) fresh basil leaves
- 1 ciabatta loaf, thickly sliced
- 1 clove garlic, halved
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