“This bruschetta is really delicious, a little different than the average bruschetta. It always gets devoured around my house, or wherever I take it. The fennel seed really makes the dish. ” - by Sally Rogers
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- In a bowl, mix together the tomatoes, onion, garlic, fennel seed, basil, 1/3 cup olive oil, salt, and pepper. Chill for at least 1 hour to blend the flavors.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking sheet. Toast the bread until golden brown and crunchy on the outside, about 3 minutes per side. To serve, spoon the tomato mixture onto the toasted bruschetta and arrange on a serving platter.
Nutrition
Amount Per Serving (20 total)
- Calories
- 153 cal
- 8%
- Fat
- 7.2 g
- 11%
- Carbs
- 18.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Good but have had better. The hubby can't eat raw tomatoes, so as well as the normal batch, I made a batch with bell peppers instead. Chopped the peppers and boiled them for 8 minutes. Then shocked th..." See moreem in ice water. Wanted them not raw, but still crisp. The batch with the peppers in place of the tomatoes completely outshone the first batch. Even tomato lovers were snagging the pepper batch instead."
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