Roasted Fennel Bruschetta

Roasted Fennel Bruschetta

Roasted Fennel Bruscetta

This bruschetta was two years in the making. I say that, because it’s been two whole years of not eating tomatoes. Two whole years of avoiding one of my favorite foods because it gave me miserable migraines, cold sores, and jaw pain to name a few.

And then, I was told I could eat anything I wanted again. That whatever had been causing the food sensitivities to appear had disappeared!

Roasted Fennel Bruschetta

And while it was the best news ever (seriously, it was), I didn’t quite believe the day had finally come. I was hesitant to try the foods again.

I think it took me three whole weeks to work up the courage to have a plate of pasta with tomato sauce. And another week after that to try it again. And another week to dig into white potatoes. And another week for bruschetta. And…

Now that I’m finally back to eating tomatoes, I realized how much I have missed them. And am excited to have them back on the menu.

Roasted Fennel Bruschetta Train

This bruschetta is like old meets new. Bruschetta was — pre-food intolerances — a favorite summer time treat for me, while the fennel is a new taste. The combination of the two is like an explosion in the mouth. Powerful flavors that play nicely together.

Don’t worry if you don’t have any fancy balsamic’s laying around. It’s just as delightful with a basic balsamic.

Roasted Fennel Bruschetta with Birds

Roasted Fennel Bruscetta

Roasted Fennel Bruschetta

A fancy take on a summery treat.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8
Author Emily Levenson |


  • 1 bulb fennel stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
  • 1 tbs olive oil
  • 1/2 tbs balsamic vinegar*
  • 6 Roma tomatoes diced
  • 2-3 cloves garlic minced
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar*
  • 7-8 leaves fresh basil chopped
  • salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Rub just enough olive oil over the fennel to coat; approximately 1 tbs.
  3. Sprinkle on some balsamic vinegar, also to coat; approximately 1/2 tbs.
  4. Arrange on baking sheet lined with foil.
  5. Roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
  6. Remove from oven and allow to cool, then chop.
  7. Combine roasted fennel, diced tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper in a medium bowl. Stir to combine.
  8. Serve atop your favorite crusty bread {we love a roasted garlic french bread}.
  9. Delight in the flavor-flav.

Note: I decided to get all fancy when it came to the fennel and bruschetta and tried out a delicious fig infused white balsamic vinegar. It really added a subtle sweetness to the bruschetta. Feel free to experiment with different flavors and styles.

Allergen Information

Dairy free, wheat free*, gluten free*, corn free, soy free, and egg free.
*The bruschetta itself is wheat and gluten free. If you decide to put it on something, make sure it’s gluten free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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