mohamed shili This Jamie’s beautiful leftover bruschetta is a fresh and easy recipe, which is made with leftover roasted fennel and creamy buffalo mozzarella. It’s the perfect way to use up leftovers, an ideal appetizer or light lunch ready in about 15 minutes.
Jamie’s beautiful leftover bruschetta Ingredients
A simple, vibrant combination for a quick and delicious appetizer.
- 4 slices of sourdough bread
- 2 bulbs of leftover roasted fennel
- 1 clove of garlic, unpeeled
- 1 fresh red chilli
- ½ a bunch of fresh basil (15g)
- 125g buffalo mozzarella
- 50g Parmesan cheese
- 1 lemon
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
How To Make Jamie’s beautiful leftover bruschetta
A step-by-step guide to this quick, easy, and elegant appetizer.
- Prepare the Topping: Roughly slice the leftover roasted fennel. Pick and finely chop the basil leaves (reserving a few small ones for garnish). Deseed and finely chop the red chilli. In a bowl, combine the fennel, chopped basil, and most of the chilli.
- Dress the Topping: Squeeze in the lemon juice, add a good drizzle of extra virgin olive oil, a pinch of sea salt and black pepper, and a few shavings of Parmesan cheese. Toss everything together, taste, and adjust the seasoning if needed.
- Toast the Bread: Heat a griddle pan over a high heat. Toast the sourdough slices on both sides until they have nice char marks.
- Assemble the Bruschetta: As soon as the bread is toasted, cut the unpeeled garlic clove in half and rub the cut side all over the hot bread. Drizzle with a little olive oil.
- Serve: Top each slice of bread with a generous handful of the fennel mixture. Tear the mozzarella and place a piece on each bruschetta. Finish with a few more thin shavings of Parmesan, a sprinkle of the remaining chilli, and the reserved baby basil leaves.
Recipe Tips
For the most flavorful and perfectly textured bruschetta.
- How to get the best char on the bread? The key is a very hot, dry griddle pan. Don’t add any oil to the pan itself. The high heat will toast the bread quickly and create those beautiful, slightly smoky char lines.
- What if I don’t have leftover roasted fennel? You can easily make some. Thinly slice fresh fennel, toss with olive oil, salt, and pepper, and roast at 200°C/400°F for about 20-25 minutes until soft and caramelized at the edges.
- Can I use a different type of cheese? Yes. While the creamy buffalo mozzarella is fantastic, a fresh, creamy burrata would be a decadent substitute. For a tangier flavor, you could use crumbled feta or goat cheese.
- Why rub the bread with raw garlic? This is a classic Italian trick for bruschetta. Rubbing the hot, abrasive surface of the toasted bread with a raw garlic clove acts like a grater, releasing the garlic’s oils and imparting a pungent, fragrant flavor without any actual pieces of raw garlic.
What To Serve With leftover bruschetta
Simple accompaniments for this fresh and light dish.
This bruschetta is a perfect appetizer or a light lunch on its own. It also pairs wonderfully with:
- A simple arugula salad with a lemon vinaigrette
- A glass of crisp Italian white wine, like Pinot Grigio
- As part of a larger antipasto platter with cured meats and olives
How To Store leftover bruschetta
This dish is best enjoyed immediately.
- Best Eaten Fresh: Bruschetta is at its best when the bread is warm and crispy and the topping is fresh. It’s highly recommended to assemble and eat it right away.
- Storing Components: If you need to prep ahead, you can make the fennel topping and store it in an airtight container in the refrigerator for up to 2 days. Toast the bread and assemble just before serving.
Jamie’s beautiful leftover bruschetta Nutrition Facts
An estimated guide per slice.
- Calories: 380 kcal
- Carbohydrates: 30 g
- Protein: 15 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this on a regular barbecue?
Yes, a barbecue is perfect for this! Grilling the bread over hot coals will give it an even better smoky flavor.
Is this recipe very spicy?
The heat comes from the fresh red chilli. To control the spice level, be sure to remove all the white seeds and membranes from inside the chilli before you chop it. For more heat, leave some in.
Can I use a different type of bread?
Absolutely. A crusty ciabatta, a rustic country loaf, or thick-cut slices of a good quality baguette would all be delicious substitutes for the sourdough.
Try More Recipes:
- Jamie Oliver Aubergine Bruschetta
- Jamie Oliver Aubergine Fritters
- Jamie Oliver 5 Ingredients Squid Salad
Jamie’s beautiful leftover bruschetta Recipe
Course: AppetizersCuisine: Italian-InspiredDifficulty: Easy4
servings15
minutes5
380
kcalA quick, easy, and beautiful way to use up leftovers, this bruschetta features warm, garlic-rubbed sourdough toast topped with a fresh and vibrant mixture of roasted fennel, mozzarella, and basil.
Ingredients
4 slices sourdough bread
2 bulbs leftover roasted fennel, sliced
125g buffalo mozzarella
50g Parmesan cheese
1 fresh red chilli
½ bunch fresh basil
1 clove garlic, unpeeled
1 lemon
Extra virgin olive oil
Directions
- In a bowl, toss the sliced roasted fennel with chopped basil, most of the finely chopped chilli, a squeeze of lemon juice, a drizzle of olive oil, and a few shavings of Parmesan. Season to taste.
- Toast the sourdough slices on a hot griddle pan until charred.
- Cut the garlic clove in half and rub the cut side all over the hot toast.
- Drizzle the toast with a little more olive oil.
- Top each slice of toast with the fennel mixture.
- Tear over the buffalo mozzarella and finish with more Parmesan shavings, the remaining chilli, and a few small basil leaves. Serve immediately.
Notes
- Rubbing the hot, crispy toast with a raw garlic clove is the secret to getting a powerful garlic flavor without any bitterness.
- This is a fantastic and flexible recipe for using up leftover roasted vegetables like peppers, courgettes, or aubergines.
- For the best result, assemble the bruschetta just before serving to ensure the bread stays crispy.
- The quality of the olive oil will make a big difference in this simple dish, so use a good extra virgin olive oil.