Description
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
- ½ large sweet Bermuda onion, diced
- 2 cloves garlic, minced
- 1 ½ tablespoons fennel seed
- ⅓ cup minced fresh basil
- ⅓ cup extra-virgin olive oil
- salt and pepper to taste
- 1 (20 ounce) loaf French bread, sliced 1/2-inch thick
- ¼ cup extra-virgin olive oil, for brushing
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr 30 mins
Servings: 20