Roughly slice the roasted fennel, pick and finely chop the basil, reserving a few baby leaves for garnish, and deseed and finely chop the chilli.
Place a griddle pan on a high heat and toast the bread.
Meanwhile, place the fennel in 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 sea salt and black pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste and add a bit more lemon juice, salt or pepper, if needed.
When the bread is nice and charred, halve the unpeeled garlic clove and rub the cut side all over both sides.
Drizzle with a little extra virgin olive oil, then top with a small handful of the fennel mixture.
Tear the mozzarella into quarters and place one on each bruschetta, then top with some thin shavings of Parmesan, a few little sprinkles of chilli and the reserved basil.