FENNEL BRUSCHETTA

PREP + COOK TIME 15 MINUTES (+ STANDING) SERVES 4

Place 1 small (200g) thinly sliced fennel bulb in a medium bowl with 1 crushed clove garlic, ⅓ cup white balsamic vinegar, 2 teaspoons caster sugar and 6 thinly sliced red radishes; toss to combine. Stand for 30 minutes. Drain. Spread 180g drained persian fetta on 4 slices char-grilled sourdough bread; top with pickled fennel.