Bruschetta from the Grill Recipe

Bruschetta from the Grill Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Bruschetta from the Grill Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Bruschetta from the Grill Recipe

Prep: 15 min. + chilling Grill: 5 min.

Yield: 8-10 Servings

15 5 20

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

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.
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.

Nutritional Facts 1 serving (2 each) equals 268 calories, 15 g fat (2 g saturated fat), 4 mg cholesterol, 735 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Bruschetta From The Grill in Quick Cooking May/June 2004, p35