- 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 4×6 sourdough or French bread slices
- 1 tablespoon plus 1 teaspoon olive oil
- 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.