March 16, 2009

Bruschetta from the Grill

1 pound plum tomatoes (about 6), seeded and chopped
2 cucumbers cubed
1/4 cup minced fresh basil
3 tablespoons balsamic vinegar
3 Olive Oil
3 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt

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. Yield: 8-10 servings.

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