Buffalo Mozzarella with Anchovies, Olives and Capers on Sourdough Recipe

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Nutrition per portion

Calories 596 kCal 30%
Fat 38g 54%
  -  Saturates 14g 70%


  • 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


  • 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.

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