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.
Ingredients
- 6 large tomatoes , diced
- 0.5 large sweet Bermuda onion , diced
- 2 cloves garlic , minced
- 1.5 tablespoons fennel seed
- 0.33 cups minced fresh basil
- 0.33 cups extra-virgin olive oil
- salt and pepper to taste
- 1 , 20 ounce
- 0.25 cups extra-virgin olive oil , for brushing
Instructions
-
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.
Nutrition Facts
Per serving
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