Jamie's Bruschetta

• 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

1. Put your bread slices onto a hot griddle and toast on both sides.
2. Add the fennel to a bowl with the chopped basil leaves and most of the chile.
3. 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.
4. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
5. When the bread is nice and charred, rub the cut side of the garlic all over it.
6. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture.
7. Tear the mozzarella into quarters and place one on each bruschetta.
8. Top with some thin shavings of Parmesan, a few little sprinkles of chile and the reserved basil.
9. And just like that you've got a lovely lunch.

bread, fennel, fresh basil, fresh red chile, lemon, extravirgin olive oil, salt, parmesan cheese, buffalo mozzarella, clove garlic

Taken from www.foodnetwork.com/recipes/jamies-bruschetta.html (may not work)