• 20servings
  • 10minutes
  • 153calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large tomatoes, diced

  2. 1/2 large sweet Bermuda onion, diced

  3. 2 cloves garlic, minced

  4. 1 1/2 tablespoons fennel seed

  5. 1/3 cup minced fresh basil

  6. 1/3 cup extra-virgin olive oil

  7. salt and pepper to taste

  8. 1 (20 ounce) loaf French bread, sliced 1/2-inch thick

  9. 1/4 cup extra-virgin olive oil, for brushing

Instructions Jump to Ingredients ↑

  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 flavors.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.


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