Print
Total:
12 min
Prep:
10 min
Cook:
2 min
Yield:
Serves 4 as a starter, or 2 as a light lunch
Level:
Easy

Ingredients

  • 4 slices of sourdough bread
  • 2 bulbs leftover roasted fennel, roughly sliced
  • A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved
  • 1 fresh red chile, finely chopped
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 ounces/ 50 g Parmesan cheese
  • 1 (1 1/2-ounces/ 125 g) ball buffalo mozzarella
  • 1 clove garlic, unpeeled and halved

Directions

Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle 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 chile and the reserved basil. And just like that you've got a lovely lunch.

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