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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.
Ingredients
- 6 large tomatoes, diced
- ½ large sweet Bermuda onion, diced
- 2 cloves garlic, minced
- 1 ½ tablespoons fennel seed
- 1/3 cup minced fresh basil
- 1/3 cup extra-virgin olive oil
- salt and pepper to taste
- 1 (20 ounce) loaf French bread, sliced 1/2-inch thick
- ¼ cup extra-virgin olive oil, for brushing
Directions
Step 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.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 153 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Sodium185mg | 8% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C8mg | 38% |
| Calcium26mg | 2% |
| Iron1mg | 7% |
| Potassium181mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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5 stars!! This was awesome and we even forgot the onion.
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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.
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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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i understand that the name of the recipe indicates that the fennel taste will be pronounced.. but this was just too fennel-y for me.. it felt out of place.. i ended up topping my bruschetta with some grated mozz to save the dish
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Thank you for the recipe! So good. I couldn’t find fennel seeds, so I added 1 tbs balsamic for extra flavor. I also didn’t add onions, but put in extra garlic. Such a wonderful light lunch or snack for a vegan diet. Yummy!
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The fennel seed certainly does make this special. My tomatoes were very juicy, so after dicing them, I did drain them so they wouldn’t totally soak the bread. Do allow some time in the fridge for the flavors to meld, but also for the seeds to soften a bit. I mostly use fennel seed for my homemade marinara, but it really works here.
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