Fennel and Parmesan Salad

• 1 baby fennel bulb
• extra virgin olive oil
• juice of 1 lemon

Trim both ends of the fennel, cut in half lengthways and slice very thinly. A mandolin does this job well. Dress the sliced fennel with a little extra virgin olive oil and the lemon juice and season to taste. Arrange the dressed fennel on the bruschetta and top with freshly shaved Pa