Tomato bruschetta with fennel seeds

    1 hour 30 min

    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.

    10 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Good but have had better. The hubby can't eat raw tomatoes, so as well as the normal batch, I made a batch with bell peppers instead. Chopped the peppers and boiled them for 8 minutes. Then shocked them in ice water. Wanted them not raw, but still crisp. The batch with the peppers in place of the tomatoes completely outshone the first batch. Even tomato lovers were snagging the pepper batch instead.  -  14 Jul 2010  (Review from Allrecipes US | Canada)


    5 stars!! This was awesome and we even forgot the onion.  -  19 Jun 2010  (Review from Allrecipes US | Canada)


    This was a hit for Christmas Eve! I left out the fennel and used white onions. I used whole wheat bread cut up into small squares. Everybody loved it! Very good!  -  25 Dec 2010  (Review from Allrecipes US | Canada)