Grilled vegetables, aged gouda and basil
Photo by Babiche Martens
- 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.