Recipe courtesy of Jamie Oliver
Recipe courtesy of Jamie Oliver
Watch how to make this recipe.
Jamie's Bruschetta
Getting reviews...
- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: Serves 4 as a starter, or 2 as a light lunch
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 551
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 24 g
- Cholesterol
- 18 mg
- Sodium
- 1161 mg
- Level: Easy
- Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Yield: Serves 4 as a starter, or 2 as a light lunch
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 551
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 24 g
- Cholesterol
- 18 mg
- Sodium
- 1161 mg
Ingredients
Directions
- 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.
