Bruschetta from the Grill |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This gets rave reviews every time I serve it, writes Mary Nafis, Chino, California. Ingredients:
1 pound plum tomatoes (about 6), seeded and chopped |
1 cup chopped celery or fennel bulb |
1/4 cup minced fresh basil |
3 tablespoons balsamic vinegar |
3 tablespoons olive oil |
3 tablespoons dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon salt |
mayonnaise spread: |
1/2 cup mayonnaise |
1/4 cup dijon mustard |
1 tablespoon finely chopped green onion |
1 garlic clove, minced |
3/4 teaspoon dried oregano |
1 loaf (1 pound) french bread, cut into 1/2-inch slices |
Directions:
1. In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes. For mayonnaise spread, in a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
2. Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops. Yield: 8-10 servings.
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