Grilled vegetables, aged gouda and basil

Babiche Martens

Ingredients

1 to brush	Olive oil
4 slices	Sourdough bread (Main)
1	Garlic bulb
12	Baby beetroots (Main)
8	Fennel, baby (Main)
1 to taste	Salt & freshly ground pepper
12 slices	Aged gouda (Main)
1 to drizzle	Walnut oil
1 handful	Basil leaves (Main)

Directions

1. Pre-heat the barbecue. Brush the sourdough with olive oil and grill.
2. Slice the garlic in half and rub all over the bread, set aside.
3. Slice the beetroot and fennel. Brush with olive oil, season and grill until tender.
4. Arrange the vegetables on the bruschetta with roughly sliced pieces of gouda, basil leaves and a drizzle of walnut oil.