Ingredients

Gennaro’s bruschetta
• 1 slice of sourdough bread
• 1 piece of leftover roast turnip
• 2 pieces of leftover roast beetroot
• 1 piece of leftover roast parsnip
• sea salt and freshly ground black pepper
• extra virgin olive oil
• balsamic vinegar
• 1 clove of garlic, unpeeled and halved
• 2 sprigs of fresh flat-leaf parsley
• 1 handful of mixed salad leaves, washed and spun dry
• 1 sprig of fresh mint, leaves picked
• 1 lemon
• Parmesan cheese

Jamie's bruschetta
• 4 slices of sourdough bread
• 2 bulbs of leftover roasted fennel, roughly sliced
• a few sprigs of fresh basil, leaves picked and chopped, smaller leaves reserved
• 1 fresh red chilli, finely chopped
• juice of 1 lemon
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 50g Parmesan cheese
• 1 x 125g ball buffalo mozzarella
• 1 clove of garlic, unpeeled and halved

Description

The Word ‘bruschetta’ Comes From The Italian Word ‘bruscare’, Which Basically Means To Char. As Long As You’ve Got Some Raw Garlic To Rub On The ’pane Bruscato’ (toasted Bread) And Some Good Olive Oil, You Can Make Bruschetta. Anything You Put On Top Afte

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