Tomato Bruschetta with Fennel Seeds

In a bowl, mix together the tomatoes, onion, garlic, fennel seeds, basil, 75ml olive oil, salt and pepper. Chill for at least 1 hour to blend the flavours.

Preheat oven to 180 C / Gas 4.

Brush both sides of bread slices with some of the 4 tablespoons 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 bread and arrange on a serving plate.