Bruschetta with fennel and blue cheese recipe

33 ratings Rate
  • Serves 4
  • 15mins to prepare, 10mins to cook and 30mins steeping
  • 233 calories / serving
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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.

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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.

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  • 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
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  • 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


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