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My review
Fantastic Fennel Bruschetta
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
1 h 30 m servings 153 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Ready In
- 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 Facts
Per Serving: 153 calories; 7.2 g fat; 18.6 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 185 mg sodium. Full nutrition
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Newest
7/14/2010
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 shoc...
12/25/2010
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!
1/25/2015
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...