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Bruschetta from the Grill
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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
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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |