Buffalo Mozzarella with Anchovies, Olives and Capers on Sourdough Recipe

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Sourdough Bread with Mozarella, Anchovies and Olives-summer food-woman and home
Nutrition Per PortionRDA
Calories596 Kcal30%
Fat38 g54%
Saturated Fat14 g70%


  1. Toast the sourdough until golden, but still chewy inside. Tear the mozzarella into chunks, divide between the bread and add 4 marinated anchovy fillets per slice. Mix the capers with the olives and olive oil, check the seasoning and drizzle over the mozzarella. Serve immediately. If serving as nibbles, cut the slices in half.


  • 4 slices sourdough bread
  • 150g (5oz) buffalo mozzarella
  • 16 marinated anchovy fillets
  • 1tbsp capers
  • 8 green olives, finely chopped
  • 2tbsp red wine vinegar
  • 3tbsp extra virgin olive oil