Fennel and Tomato Bruschetta
Step 1: Topping
Cut the fennel into very thin slices, then cut into a very fine dice.
Finely chop the sun-dried tomatoes, anchovies, and parsley stems, without their leaves.
Mix the four ingredients together and drizzle with olive oil and lemon juice.
Step 2: Plating
Drizzle 12 slices of bread (either baguette or homemade bread) with olive oil and toast in the oven or in a skillet.
When toasted, cover the bread with the topping and serve.
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