Fantastic Fennel Bruschetta

6 large tomatoes, diced

½ large sweet Bermuda onion, diced

2 cloves garlic, minced

1 ½ tablespoons fennel seed

⅓ cup minced fresh basil

⅓ cup extra-virgin olive oil

salt and pepper to taste

1 (20 ounce) loaf French bread, sliced 1/2-inch thick

¼ cup extra-virgin olive oil, for brushing

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.