A simple pleasure – tender zucchini flowers, salty anchovy, and soft mozzarella on grilled bread. Lovely with a glass of something cold before lunch.

Ingredients

1 punnet Ramarro Farm zucchini flowers
1 tub Vannela Buffalo Mozzarella, drained and torn into pieces
Armatore anchovy fillets in olive oil 
2 tablespoons La Nicchia caper leaves in olive oil
2 tablespoons olive oil
A Baker Bleu baguette, sliced diagonally into 1cm thick slices
The zest of an unwaxed lemon
Salt and freshly cracked black pepper to season

Method

Pre-heat a fan-forced oven to 160 degrees and line a baking tray with baking paper.

Gently open each zucchini flower and remove its stamen. Fill each flower with a piece of mozzarella, an anchovy and a caper leaf, then twist the end of the flowers to seal. Dress lightly with olive oil and season, then bake in the oven for around 5 to 7 minutes, until the zucchini flesh is tender and the mozzarella has softened. 

Meanwhile grill the baguette slices in a pan over high heat, until coloured but not entirely crisp. Arrange each zucchini flower on a slice of baguette, then season with lemon zest and pepper.