|4片 酸麵包||4 slices sourdough bread|
|2個 已烤茴香頭||2 bulbs roasted fennel, roughly sliced|
|數條 新鮮羅勒去葉切碎，小葉留下待用||a few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved|
|1隻 新鮮紅辣椒，切碎||1 fresh red chilli, finely chopped|
|1個 檸檬取汁||juice of 1 lemon|
|1湯匙 初搾橄欖油||extra virgin olive oil|
|現磨黑胡椒||freshly ground black pepper|
|50克 巴馬芝士||50 g Parmesan cheese|
|125克 水牛芝士球||125 g buffalo mozzarella ball|
|1瓣 蒜，去皮切碎||1 clove garlic, unpeeled and halved|
Put your slices of bread onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chilli.
Squeeze in the lemon juice, add a good drizzle of 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 chilli and the reserved basil. And just like that you’ve got a lovely lunch.
More about this recipe: http://www.jamieoliver.com/recipes/bread-recipes/jamie-s-beautiful-leftover-bruschetta
Special thanks on translation: Ms Ida Lam