Horseradish, Tomato & Fennel Bruschetta (V / VG)
Toasted sourdough, topped with Horseradish mayo and piled up with heritage tomatoes and fennel, making a delicious summer lunch - it's a winner.
INGREDIENTS
Slices of sourdough
Spoonful of Horseradish Plant Based Mayonnaise
Good drizzle of White Balsamic, Tarragon & White Peppercorn Bread dipper
Handful of heritage tomatoes
Small fennel bulb, plus leaves
1 clove of garlic
Pop your sourdough slices in a roasting tin and drizzle over a little bread dipper and rub over the bread with a garlic clove. Do this on both sides before popping under the grill until lightly browned, again on both sides. Chop the tomatoes into chunks, along with thin slices of the fennel bulb.
Mix together along with some more of the bread dipper, some chopped fennel leaves, and season.
Top the sourdough slices with a good dollop of the Horseradish mayo, followed by the tomatoes and fennel.
To finish, drizzle over the bread dipper and a little more of the fennel leaves.
