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Tomato and Fennel Bruschetta


2 large tomatoes, seeded and diced
1/2 fennel bulb, trimmed and diced
1/2 cup olive oil (preferably extra virgin)
1/4 cup chopped fresh basil
Country bread
2 small garlic cloves, flattened

Preheat broiler. Toss first 4 ingredients in large bowl. Season with salt and pepper. Place bread on baking sheet. Broil until golden brown on both sides. Transfer bread to plates. Rub garlic into bread. Mound tomato mixture atop bread slices and then serve.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.