Jamie Oliver's Beautiful Leftover Roasted Veg Bruschetta
Over a year ago
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Ingredients
- 4 slices sourdough bread
- 2 bulbs leftover roasted fennel. roughly sliced
- a few sprigs of fresh basil. leaves picked and chopped. smaller leaves reserve
- 1 fresh red chilli. finely chopped
- juice of 1 lemon
- extra-virgin olive oil
- sea salt
- freshly ground black pepper
- 50g (1 ¾oz) parmesan cheese
- 1 x 125g (4 ½oz) ball buffalo mozzarella
- 1 clove of garlic. peeled and halved
Accompaniment
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Description
This roasted vegetable bruschetta is delicious and easy
Method
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1
Put your sourdough onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chilli. Squeeze in the lemon juice, add a good drizzle of extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together.
Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt if needed.
When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some olive oil then top with a small handful of your fennel mixture.
Tear the mozzarella into quarters and place over the top then top with some thin shavings of Parmesan, a few little pieces of chilli and the reserved basil and you've got a lovely lunch. Delicious.
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