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

Instructions

1. 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.
2. 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.