Boistfort Valley Farm
Community Supported Recipe Box

Tomato & Fennel Bruschetta


  • 1/2 pound plum tomatoes, seeded, chopped
  • 1/2 cup finely chopped fresh fennel
  • 12 tablespoon minced fennel tops
  • 1 small shallot, minced
  • 1/2 teaspoon fennel seeds
  • 4 4x6 sourdough or French bread slices
  • 1 tablespoon plus 1 teaspoon olive oil


dish: appetizer
season: summer

Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. Grill or toast bread. Brush with oil. Season generously with pepper. Top with tomato mixture. Cut each slice into 4 pieces and serve immediately.

Bon Appétit, Light And Easy 1990 (Special Edition)