Taste of Home
Bruschetta from the Grill
TOTAL TIME: Prep: 15 min. + chilling Grill: 5 min.
YIELD: 10 servings.
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 grilled bruschetta gets rave reviews every time I serve it. —Mary Nafis, Chino, California
Ingredients
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1 pound plum tomatoes (about 6), seeded and chopped
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1 cup chopped celery or fennel bulb
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1/4 cup minced fresh basil
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3 tablespoons balsamic vinegar
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3 tablespoons olive oil
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3 tablespoons Dijon mustard
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2 garlic cloves, minced
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1/2 teaspoon salt
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MAYONNAISE SPREAD:
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1/2 cup mayonnaise
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1/4 cup Dijon mustard
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1 tablespoon finely chopped green onion
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1 garlic clove, minced
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3/4 teaspoon dried oregano
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1 loaf (1 pound) French bread, cut into 1/2-inch slices
Directions
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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.
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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.
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