Recipe for Bruschetta Topped with Fennel, Blue Cheese and Tomatoes

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Title: Recipe for Bruschetta Topped with Fennel, Blue Cheese and Tomatoes

Recipe details

Impress your friends with these delicious yet oh-so-simple to make bruschetta.

  • Serves:

    4

  • Preparation time:

    45 minutes

Ingredients

  • 200 g on-the-vine cherry tomatoes
  • 1 small fennel bulb
  • juice ½ lemon
  • 2 tbsp olive oil
  • 4 slices sourdough bread
  • 1 clove garlic
  • 75 g gorgonzola

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How healthy is your lunchbox?

Each serving contains

  • Calories: 

    220kcal, 11% of your GDA

     

  • Sugar: 

    3g, 4% of your GDA

     

  • Fat: 

    12g, 18% of your GDA

     

  • Saturates: 

    5g, 25% of your GDA

     

  • Salt: 

    0.8g, 14% of your GDA

     

of your guideline daily amount

For further information on guideline daily amounts, please visit Tesco Healthy Living.

Method

  1. Heat the oven to Gas 6. 200°C, 400°F, Divide the tomatoes into four bunches and then bake them for 8-10 minutes on a nonstick tray.
  2. 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.
  3. 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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