METHOD

1. Preheat oven 200°C fan forced. Place the Broccolini®, Minicaps® and carrots in a large roasting pan. Drizzle with 2 tablespoons oil, season, shake gently to coat. Roast 15-20 minutes or until the vegetables are tender. Set aside to cool.
2. Arrange the fennel over the base of greased roasting pan. Drizzle with 1 tablespoon oil, scatter over the parmesan and season. Roast 20-25 minutes or until fennel is tender. Cool to room temperature.
3. Meanwhile, combine 1 tablespoon oil, red wine vinegar, sugar, thyme green chilli in a bowl. Add the Qukes®, turn to coat. Set aside 1 hour.
4. Brush both sides of the eggplant and bread with remaining oil. Barbecue or chargrill 3-4 minutes each side or until eggplant is tender and bread is lightly charred.Spread 4 slices sourdough with labne, top with roasted Minicaps®. Spread 4 slices sourdough with chevre. Top with well drained marinated Qukes®. Spread 4 slices sourdough with goats cheese, top with roasted baby carrots, sprinkle with dukkah.
5. Spread 4 slices sourdough with ricotta, top with roasted parmesan fennel.
6. Top 4 slices sourdough with chargrilled eggplant. Combine the yoghurt and harissa, spoon over eggplant, sprinkle with sesame seeds.
7. Spread 4 slices sourdough with pesto and cottage cheese. Top with tomatoes and basil.
8. Spread 4 slices sourdough with hummos, top with Broccolini® and sprinkle with chilli flakes.
9. To serve; Arrange bruschetta on a serving platter or board. Season, sprinkle with parmesan and micro herbs.