Bruschetta from the Grill Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 2 garlic cloves minced
- 1/2 cup mayonnaise
- 3 tablespoons olive oil
- 3 tablespoons dijon mustard
- 1/4 cup dijon mustard
- 3/4 teaspoon dried oregano
- 3 tablespoons balsamic vinegar
- 1/4 cup minced fresh basil
- 1 tablespoon finely chopped green onion
- 1 pound plum tomatoes (about 6) seeded and chopped
- 1 cup chopped celery or fennel bulb
- mayonnaise spread:
- 1 loaf (1 pound) french bread cut into 1/2-inch slices
- Carbohydrate 3.50249229645905 g
- Cholesterol 5.25000000443809 mg
- Fat 6.75153771436109 g
- Fiber 0.560429160191639 g
- Protein 0.830335001583458 g
- Saturated Fat 0.96150658412042 g
- Serving Size 1 1 -10 serving (95g)
- Sodium 270.20558381138 mg
- Sugar 2.94206313626741 g
- Trans Fat 4.24817483694413 g
- Calories 78 calories
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. Originally published as Bruschetta From The Grill in Quick Cooking May/June 2004, p35
