Description
Juicy tomatoes, crunchy fennel, and tart balsamic vinegar join forces in this bruschetta recipe loaded with fresh garlic and fragrant basil.
Ingredients
Scale
- 2 1/2 cups diced ripe slicing tomatoes such as beefsteak or heirlooms (about 2 medium)
- 1/2 cup finely diced fennel bulb (about 1/2 medium), fronds reserved for garnish
- 2 large cloves garlic, minced
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon coarse salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup packed fresh basil leaves, sliced into ribbons, divided
- 1 baguette or crusty Italian loaf (about 10 ounces), cut into 1/4-inch slices on a bias
- Balsamic syrup, for drizzling (optional)
Instructions
- Preheat the oven to 400°F.
- Add the tomatoes, fennel, garlic, 3 tablespoons olive oil, balsamic vinegar, salt, and pepper, to a large bowl. Add the basil, reserving one tablespoon for garnish. Toss to combine. Season to taste with additional salt and pepper. Let stand at room temperature while you toast the bread, stirring occasionally.
- Brush both sides of each piece of bread with the remaining olive oil and arrange the slices on an unlined baking sheet. Transfer to the oven and toast, flipping each slice once halfway through baking, until golden-brown and crisp, about 10-12 minutes. Remove from oven and arrange on a serving platter.
- Evenly and generously spoon the tomato and fennel mixture on the top using a slotted spoon. If desired, lightly drizzle the tops with the balsamic syrup. Garnish with the fennel fronds and remaining basil. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bruschetta
- Method: Toasting
- Cuisine: Appetizer
Keywords: bruschetta, tomato, fennel, garlic, basil, balsamic