Roasted fennel and courgette bruschetta with parmesan
The most delicious, purest form of snack I know, Bruschetta can be made with a wide variety of toppings. Delicious toppings include grilled and fresh vegetables, cured meats, cheese and fruit to make an almost infinite variety of flavourful, colourful and nutritious snacks to serve with drinks, as a starter or for a simple but delicious lunch.
- Serving: 4
Ingredients
- Genius White Bread, 4 slices
- 1 Courgette
- 1 Fennel Bulb
- 3 Tablespoons of Olive Oil
- Sea Salt & Black Pepper
- Juice of 1 Small lemon
- 1 Tablespoon of Mint, finely shredded
Method
- To make bruschetta with Genius Bread, either simply cut sliced white bread diagonally across into large triangles or cut out large rounds from each slice with a pastry cutter. Toast or bake the prepared bread on a baking tray at 200’C/400’F for 10 minutes or until golden brown.
- Thinly slice a courgette and a fennel bulb lengthways. Place on a baking sheet, drizzle with olive oil, and season with sea salt and freshly ground black pepper. Bake in an oven preheated to 200’C/Gas Mark 6 for 20 minutes or until turning golden brown around the edges.
- Toss with the juice of 1 small lemon, 3tbs olive oil and 1 heaped tablespoon of mint and heap on the bruschetta.
