a few sprigs fresh basil , leaves picked and chopped, smaller leaves reserved
1 fresh red chilli , finely chopped
1 lemon , juice of
extra virgin olive oil
freshly ground black pepper
50 g Parmesan cheese
125 g buffalo mozzarella ball
1 clove garlic , unpeeled and halved
Tap For Method
Share this Recipe
Tap For Ingredients
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.