FANTASTIC FENNEL BRUSCHETTA
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.
Provided by Sally Rogers
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 18.6 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 185.3 mg, Sugar 2.3 g
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ZABLON OKONJI
[email protected]This was my first time making bruschetta and it turned out great! I followed the recipe exactly and it was perfect. The roasted fennel was a bit intimidating at first, but it was actually really easy to do. I will definitely be making this again!
Catherine Hickey
[email protected]I made this bruschetta vegan by using vegan goat cheese and omitting the honey. It was still delicious! The roasted fennel had a wonderful flavor and the tomatoes were fresh and juicy. I served it on top of toasted baguette slices and it was a hit wi
Abdul'azeez Garba
[email protected]This bruschetta is a great gluten-free option. I used gluten-free bread and it worked perfectly. The roasted fennel was delicious and the goat cheese and tomatoes added a nice touch of flavor. I will definitely be making this again!
N F
[email protected]I'm not a huge fan of fennel, but I was pleasantly surprised by this bruschetta. The roasted fennel had a mild flavor that was not overpowering. The goat cheese and tomatoes helped to balance out the flavor of the fennel. I would definitely make this
912 Rome
[email protected]This bruschetta is a great way to use up leftover fennel. I usually buy a bulb of fennel and use it in a salad or soup, but I always end up with a little bit left over. This bruschetta is the perfect way to use up that leftover fennel. It's also very
Irikpo Thankgod
[email protected]This bruschetta is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen fennel, depending on what I have on hand. The roasted fennel has a wonderful caramelized flavor that pairs perfectly with the tangy tomatoes and
Md Abdul bashar
[email protected]I'm always looking for new healthy recipes, and this fennel bruschetta definitely fits the bill! The roasted fennel is packed with flavor and nutrients, and the goat cheese and tomatoes add a nice touch of creaminess and acidity. I also appreciate th
Meno Pagal
[email protected]I made this bruschetta for a party last weekend and it was a hit! Everyone loved the unique flavor combination. The fennel was roasted perfectly and added a subtle sweetness to the dish. The goat cheese was tangy and creamy, and the tomatoes were fre
Topaz Gaster
[email protected]This bruschetta is a winner! The fennel adds a unique and delicious flavor that I've never tasted before. I roasted the fennel a little longer than the recipe called for, which gave it a caramelized flavor that was out of this world. I also used a va
Rata Makai
[email protected]Fantastic fennel bruschetta! I was looking for a new bruschetta recipe and this one caught my eye. I had never cooked with fennel before, but I was intrigued by the flavor combination. The bruschetta was easy to make and the flavors were incredible.