These are great for a barbecue. The mozzarella softens
deliciously over the char-grilled sourdough.
8 slicessourdough breadFor brushing:olive oil3zucchini, thinly sliced lengthways on a mandolin1 cup(loosely packed) mint, torn60 ml(¼ cup) extra-virgin olive oil, plus extra to serve4anchovy fillets, finely choppedDicedflesh of 1 lemon plus juice of ½, or to taste250 gmbuffalo mozzarella, torn into bite-sized pieces
Bring a barbecue to high heat. Brush bread with oil and grill, turning once, until charred, golden and warm (2 minutes each side). Keep warm on the side of the barbecue or in a low oven.
Meanwhile, brush zucchini with oil, then grill, turning once, until charred and tender (1-2 minutes each side).
Combine mint, oil, anchovies, lemon flesh and juice in a bowl. Season with pepper and a little salt (the anchovies will be salty). Add zucchini and toss to combine.
To serve, top warm toast with mozzarella then zucchini and drizzle with extra olive oil.