Slices of toasted whole wheat sour dough with a Balsamic Tomato & Fresh Fennel Sauce for Bruschetta sauce spread on top. Close up.

Balsamic Tomato & Fresh Fennel Sauce for Bruschetta

  • Author: Shanna Mallon
  • Yield: Serves 4 1x


This is a quick, no-cook sauce made with fresh fennel and cherry tomatoes that’s perfect to serve on top of crusty bread for a quick and easy bruschetta or crostini, but it is perfectly adaptable to be served on top of pasta, used on tortillas, or pretty much anything you want to serve with a red sauce.



  • Slices of sturdy, crusty bread (we prefer sourdough), at least one per person
  • 2 cups grape tomatoes
  • 2 cloves of garlic
  • A big handful of fresh basil (about 8 or 9 leaves)
  • 1/4 cup olive oil
  • Salt to taste
  • Black pepper to taste
  • Balsamic, to taste and for drizzling
  • Chopped fresh fennel greens, for garnish (or some other fresh herb, chopped fine)


  1. Place bread in a toaster oven or conventional oven until crisp; set aside.
  2. Meanwhile, in a powerful blender or food processor, combine tomatoes, garlic, basil and olive oil; pulse a few times, just until chunky. Add salt and pepper and around a tablespoon of balsamic, to taste; blend again; taste; adjust if needed.
  3. Spoon tomato sauce onto toasts, drizzle balsamic on top and sprinkle chopped fennel greens above that.