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Fantastic Fennel Bruschetta

Fantastic Fennel Bruschetta

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Sally Rogers

Sally Rogers

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BUNDHRI
6

BUNDHRI

7/15/2010

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 them 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.

mary b
6

mary b

6/22/2010

5 stars!! This was awesome and we even forgot the onion.

tjhaugh
4

tjhaugh

12/28/2010

This was a hit for Christmas Eve! I left out the fennel and used white onions. I used whole wheat bread cut up into small squares. Everybody loved it! Very good!

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