Fennel Bruschetta

Fennel Bruschetta


5 people made this

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.

Sally Rogers

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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