Ingredients
- 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
- 1 lemon, juice of
- 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
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Method
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.
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