Bruschette con Pomodoro e Finocchio
(Tomato and Fennel Bruschette)
Ingredients:
1/2 pound plum tomatoes, seeded, chopped
1/2 cup finely chopped fresh fennel
12 tablespoon minced fennel tops
1 small shallot, minced
1/2 teaspoon fennel seeds
4 slices 4×6 sourdough or French bread
1 tablespoon plus 1 teaspoon extra virgin olive oil
Directions:
Combine first 5 ingredients in medium bowl.
Season to taste with salt and pepper.
Grill or toast bread. Brush with olive oil.
Season generously with pepper.
Top with tomato mixture.
Cut each slice into 4 pieces and serve immediately. Serves 4.