Fennel and Tomato Bruschetta

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Ingredients (4 people)


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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