Recipe by ~Nimz~
We love bruschetta and this is so easy and just taste great. The spicy flavor of the Dijon mustard puts a nice little kick to the traditional bruschetta. Don't have to heat the oven during the hot summer days when you have lots of fresh tomatoes. Adapted from Taste of Home with a few changes to suit our taste buds.
- 1 lb plum tomato, seeded and chopped (about 6)
- 1⁄4 cup minced fresh basil
- 3 tablespoons balsamic vinegar
- 3 tablespoons light olive oil
- 1 1⁄2-2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1⁄4-1⁄2 teaspoon salt (to taste)
- parmesan cheese, for topping
- 1⁄2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon finely chopped green onions or 1 tablespoon purple onion
- 1 -2 garlic clove, minced (or more to taste)
- 1⁄2-3⁄4 teaspoon dried oregano
- 1 loaf French bread, cut into 3/4 inch slices
- lite olive oil
Directions See How It's Made
- In a large bowl, combine the first 7 ingredients.
- Cover and refrigerate for at least 30 minutes.
- In a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
- Lightly brush bread with olive oil.
- Grill one side of the bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted.
- Remove from the grill and.
- Spread mayonnaise mixture over toasted side.
- Grill 1-2 minutes longer on the untoasted side or until the bottom of bread is toasted. (Mayo side will be facing up).
- Spoon tomato mixture over the top of the mayonnaise mixture.
- Sprinkle with parmesan cheese, as much or as little as you like and serve.
- NOTE: If you don't want the juices of the tomato mixture to soak into the bread, drain the juices before adding to the bread. We liked it with some of the juice added to soak into the bread.