Recipe by Sally Rogers
"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. "
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sweet Bermuda onion, diced
1 1/2 tablespoons
minced fresh basil
extra-virgin olive oil
salt and pepper to taste
1 (20 ounce) loaf
French bread, sliced 1/2-inch thick
extra-virgin olive oil, for brushing
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.
5 stars!! This was awesome and we even forgot the onion.
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!
i understand that the name of the recipe indicates that the fennel taste will be pronounced.. but this was just too fennel-y for me.. it felt out of place.. i ended up topping my bruschetta with some grated mozz to save the dish
* Percent Daily Values are based on a 2,000 calorie diet.
Fantastic Fennel Bruschetta
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 65
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