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.