4 slices of sourdough
12 baby beetroot
8 baby fennel
salt and pepper
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.By Amanda Laird Email Amanda