Bruschetta from the Grill
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.
SERVINGS
|
8-10
|
CATEGORY
|
Appetizer
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
15 min. |
COOK
|
5 min.
|
TOTAL
|
20 min.
|
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.