Jamie's beautiful leftover bruschetta

Bruschetta with leftover toppings

Serves 4 as a starter, or 2 as a light lunch

  • 4 slices sourdough bread

  • 2 bulbs roasted fennel, roughly sliced

  • a few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved

  • 1 fresh red chilli, finely chopped

  • juice of 1 lemon

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 50 g Parmesan cheese

  • 125 g buffalo mozzarella ball

  • 1 clove garlic, unpeeled and halved

Put your slices of bread 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 extra virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chilli and the reserved basil. And just like that you've got a lovely lunch.

Nutritional Information

Jamie's beautiful leftover bruschetta

Topped with crunchy fennel and mozzarella

More Light meals recipes >
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As long as you've got bread and a topping that takes your fancy, rustling up a bruschetta is easy
Serves 4 as a starter, or 2 as a light lunch
15m
Super easy
Method

The word 'bruschetta' comes from the Italian word 'bruscare', which basically means to char. As long as you've got some raw garlic to rub on the 'pane bruscato' (toasted bread) and some good olive oil, you can make bruschetta. Anything you put on top after that, from leftover meat, shellfish or even simple anchovies – will be delicious. One of my favourite combos is leftover lamb, fresh mint and a splash of sherry vinegar… come on! These roasted vegetable bruschetta are delicious and easy. All you have to do is season and dress the leftover roasted veggies carefully to bring them back to life and you've got a perfect snack or light lunch.

Put your slices of bread 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 extra virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chilli and the reserved basil. And just like that you've got a lovely lunch.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 285
    14%
  • Carbs 18.1g
    7%
  • Sugar 2.5g 3%
  • Fat 15.9g 23%
  • Saturates 7.6g 38%
  • Protein 14.7g 33%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 slices sourdough bread

  • 2 bulbs roasted fennel, roughly sliced

  • a few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved

  • 1 fresh red chilli, finely chopped

  • juice of 1 lemon

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 50 g Parmesan cheese

  • 125 g buffalo mozzarella ball

  • 1 clove garlic, unpeeled and halved