Tomato and Fennel Bruschetta

• 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 4x6 sourdough or French bread slices
• 1 tablespoon plus 1 teaspoon olive oil

1. Combine first 5 ingredients in medium bowl.
2. Season to taste with salt and pepper.
3. Grill or toast bread.
4. Brush with oil.
5. Season generously with pepper.
6. Top with tomato mixture.
7. Cut each slice into 4 pieces and serve immediately.

tomatoes, fresh fennel, fennel tops, shallot, fennel seeds, olive oil

Taken from www.epicurious.com/recipes/food/views/tomato-and-fennel-bruschetta-124 (may not work)