Recipe Details
Ingredients
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6largetomatoes, diced
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½largesweet Bermuda onion, diced
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2clovesgarlic, minced
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1 ½tablespoonsfennel seed
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⅓cupminced fresh basil
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⅓cupextra-virgin olive oil
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salt and pepper to taste
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1(20 ounce) loafFrench bread, sliced 1/2-inch thick
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¼cupextra-virgin olive oil, for brushing
Cooking Directions
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories153 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
6% |
| Sodium 185mg |
8% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 2g |
6% |
| Total Sugars 2g |
|
| Protein 4g |
8% |
| Vitamin C 8mg |
8% |
| Calcium 26mg |
2% |
| Iron 1mg |
7% |
| Potassium 181mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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