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
- tomatoes: 6 piece (diced)
- sweet Bermuda onion: 0.5 piece (diced)
- garlic: 2 clove (minced)
- ½ tablespoons fennel seed: 1 piece
- fresh basil: 0.33333 cup (minced)
- extra-virgin olive oil: 0.33333 cup
- salt and pepper: (to taste)
- loaf French bread, sliced 1/2-inch thick: 1 piece (20 ounce)
- extra-virgin olive oil, for brushing: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
