Fantastic Fennel Bruschetta Food
FANTASTIC FENNEL BRUSCHETTA
This bruschetta is really delicious, a little different than the average bruschetta. It always gets devoured around my house, or wherever I take it. The fennel seed really makes the dish.
Provided by Sally Rogers
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h30m
Yield 20
Number Of Ingredients 9
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 153.2 calories, Carbohydrate 18.6 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 185.3 mg, Sugar 2.3 g
BEST EVER BRUSCHETTA
I went through a major bruschetta phase and tried many many recipes until I found the perfect one. This was originally Guy Fieri's but is slightly adapted to my taste after making it about a billion times. Cookingt time is marinating time.
Provided by sofie-a-toast
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
- Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
- Slice the bread into individual pieces and spoon the mixture on top.
Nutrition Facts : Calories 887.9, Fat 16.9, SaturatedFat 3.8, Cholesterol 5.5, Sodium 1707.7, Carbohydrate 151.4, Fiber 7.7, Sugar 10.8, Protein 33.8
TOMATO AND FENNEL BRUSCHETTA
Categories Bread Herb Tomato Side Low Fat Vegetarian Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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.
BRUSCHETTA FROM THE GRILL
Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside., Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops.
Nutrition Facts :
BUFFALO MOZZARELLA BRUSCHETTA WITH SHAVED FENNEL & COURGETTE
Make and share this Buffalo Mozzarella Bruschetta With Shaved Fennel & Courgette recipe from Food.com.
Provided by Sophie Dahl
Categories Breads
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat a griddle pan until smoking hot.
- Toast the bread well on both sides so it has the griddle pan marks on it.
- While it is toasting. Using a speed peeler - thinly shave the fennel and courgette into a bowl.
- Pick off some small mint leaves, tear the big ones and add to the bowl.
- Pick off some of the fennel tops and add to the bowl.
- Add the thinly sliced orange and the juice of half a lemon.
- Add some extra virgin olive oil and season with salt and pepper.
- When the sourdough is ready put it on a plate. Rub with the cut side of a piece of garlic and drizzle over some olive oil.
- Tear the mozzarella in half and place on the bread.
- Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve.
- Serve with a glass of chilled Mersault or White Burgundy.
Nutrition Facts : Calories 462, Fat 28.6, SaturatedFat 16.5, Cholesterol 98.9, Sodium 845.7, Carbohydrate 23.6, Fiber 6.3, Sugar 9.6, Protein 30.9
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