Bruschetta with fennel and blue cheese recipe

33 ratings Rate
  • Serves 4
  • 15mins to prepare, 10mins to cook and 30mins steeping
  • 233 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Bruschetta topped with fennel blue cheese and tomato HERO

Heat the oven to Gas Mark 6, 200°C, fan 180°C and bake the tomatoes in four bunches for 8-10 minutes on a nonstick tray.

Slice the fennel very thinly - with a mandolin if possible - and season. Reserve some of the delicate leaves as a garnish. Add lemon juice and olive oil, toss and leave to steep for 30 minutes.

Toast the sourdough bread, rub with garlic on one side and brush with olive oil. Top the toasted bread with the fennel, crumbled Gorgonzola cheese and baked tomatoes. Garnish and serve.

See more Starter recipes

amontillado 150x150

This dry finest* Amontillado Sherry sherry has nutty aromas and notes of orange peel and spice, perfect with fennel, blue cheese and roast tomatoes bruschetta.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 200g (7oz) on-the-vine cherry tomatoes
  • 1 small fennel bulb
  • juice ½ lemon
  • 2tbsp olive oil
  • 4 slices sourdough bread
  • 1 clove garlic
  • 75g (3oz) Gorgonzola
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 973kj 233kcal 12%
  • Fat 12.6g 18%
  • Saturates 4.9g 25%
  • Sugars 3g 3%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 20.8g Protein 7.6g Fibre 2.3g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.