Grilled vegetables, aged gouda and basil. Photo / Babiche Martens

Serves 4

4 slices of sourdough
olive oil
garlic
12 baby beetroot
8 baby fennel
salt and pepper
aged gouda
basil
walnut oil

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.

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