Fennel Bruschetta

    1 hour 30 minutes

    This bruschetta is a little different than the average. The fennel seed really makes the dish. Try serving it as an appetiser at your next dinner party.

    5 people made this

    Serves: 20 

    • 6 large tomatoes, diced
    • 1/2 white onion, diced
    • 2 cloves garlic, minced
    • 1 1/2 tablespoons fennel seeds
    • 1/3 cup minced fresh basil
    • 1/3 cup extra-virgin olive oil
    • salt and pepper to taste
    • 1 baguette, sliced 1cm thick
    • 1/4 cup extra-virgin olive oil, for brushing

    Preparation:20min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    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 flavours.
    2. Preheat oven to 180 degrees C.
    3. Brush both sides of bread slices with some of the 1/4 cup of olive oil; place slices onto a baking tray. 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.

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    Reviews in English (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 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.  -  14 Jul 2010  (Review from Allrecipes USA and Canada)


    5 stars!! This was awesome and we even forgot the onion.  -  19 Jun 2010  (Review from Allrecipes USA and Canada)


    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!  -  25 Dec 2010  (Review from Allrecipes USA and Canada)