Grilled vegetables, aged gouda and basil
( SERVES 4 )
Ingredients
| 1 to brush | Olive oil |
| 4 slices | Sourdough bread |
| 1 | Garlic bulb |
| 12 | Baby beetroots |
| 8 | Fennel, baby |
| 1 to taste | Salt & freshly ground pepper |
| 12 slices | Aged gouda |
| 1 handful | Basil leaf |
| 1 to drizzle | Walnut oil |
Directions
- Pre-heat the barbecue. Brush the sourdough with olive oil and grill.
- Slice the garlic in half and rub all over the bread, set aside.
- Slice the beetroot and fennel. Brush with olive oil, season and grill until tender.
- Arrange the vegetables on the bruschetta with roughly sliced pieces of gouda, basil leaves and a drizzle of walnut oil.
Wine match by Brancott Estate
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