Beautiful Leftover Roasted Veg Bruschetta Recipes
JAMIE'S BRUSCHETTA
Provided by Jamie Oliver
Categories appetizer
Time 12m
Yield Serves 4 as a starter, or 2 as a light lunch
Number Of Ingredients 10
Steps:
- 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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- 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.
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