Ingredients1 h 30 m servings 153 cals
- 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.
Per Serving: 153 calories; 7.2 g fat; 18.6 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 185 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 shoc...
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!
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 o...