Bruschetta from the Grill

Name: Bruschetta from the Grill
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10 servings.
Cuisine: Europe, Italian
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

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Test Kitchen Approved

Total Time

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

Makes

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

Bruschetta from the Grill Recipe photo by Taste of Home

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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.

Bruschetta from the Grill

Total Time

Makes

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