Grilled vegetables, aged gouda and basil
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|4 slices||Sourdough bread|
|1 to brush||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|12 slices||Aged gouda|
|1 handful||Basil leaf|
|1 to drizzle||Walnut oil|
- 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.
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