Tomato bruschetta with fennel seeds

Tomato bruschetta with fennel seeds


7 people made this

About this recipe: This bruschetta recipe is a little different than the others. The fennel seeds give this dish a wonderful facelift. It's delicious! Serve as a starter, appetiser or finger food at your next dinner party.

Sally Rogers

Serves: 20 

  • 6 large tomatoes, diced
  • 1/2 large red onion, diced
  • 2 cloves garlic, finely chopped
  • 1 1/2 tablespoons fennel seeds
  • 15g fresh basil, finely chopped
  • 75ml extra-virgin olive oil
  • salt and pepper to taste
  • 575g French stick or baguette, sliced 1.25cm thick
  • 4 tablespoons extra-virgin olive oil, for brushing

Prep:20min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

  1. 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.
  2. Preheat oven to 180 C / Gas 4.
  3. 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.
  4. To serve, spoon the tomato mixture onto the toasted bread and arrange on a serving plate.

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