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.

    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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