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Bruschetta from the Grill cont.
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3/4 teaspoon dried oregano
1 loaf (1 pound) French bread, cut into 1/2-inch slices
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |