Jamie Oliver's Beautiful Leftover Roasted Vegetable 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 reserved
- 1 fresh red chilly, finely chopped
- 1 lemon, juice
- extra-virgin olive oil
- sea salt and freshly ground black pepper
- 50g parmesan cheese
- 1 x 125g ball buffalo mozerella
- 1 clove garlic, peeled and halved
Accompaniment
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Description
Seasonal snack: Jamies Oliver's beautiful leftover roasted veg bruschetta recipe
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.
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2
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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