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Bruschetta From The Grill

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Ingredients

Adjust Servings:
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

Nutritional information

275.6
Calories
108 g
Calories From Fat
12.1 g
Total Fat
1.8 g
Saturated Fat
3.8 mg
Cholesterol
620.2 mg
Sodium
36.3 g
Carbs
2.8 g
Dietary Fiber
2.8 g
Sugars
6.1 g
Protein
166g
Serving Size

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Bruschetta From The Grill

Features:
    Cuisine:

    I enjoyed this for lunch today! I have some leftover so will eat for a great snack! I halved the recpe. Thanks Nimz!

    • 50 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Bruschetta from the Grill, 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 , I enjoyed this for lunch today! I have some leftover so will eat for a great snack! I halved the recpe Thanks Nimz!, Doesn’t get much better than this! These are very flavorful and were a hit with my small dinner party I even forgot the parmesan and they were delicious Thanks for the keeper Nimz!


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    Steps

    1
    Done

    In a Large Bowl, Combine the First 7 Ingredients.

    2
    Done

    Cover and Refrigerate For at Least 30 Minutes.

    3
    Done

    in a Small Bowl, Combine the Mayonnaise, Mustard, Onion, Garlic and Oregano; Set Aside.

    4
    Done

    Lightly Brush Bread With Olive Oil.

    5
    Done

    Grill One Side of the Bread Slices, Uncovered, Over Medium-Low Heat For 1-2 Minutes or Until Lightly Toasted.

    6
    Done

    Remove from the Grill And.

    7
    Done

    Spread Mayonnaise Mixture Over Toasted Side.

    8
    Done

    Grill 1-2 Minutes Longer on the Untoasted Side or Until the Bottom of Bread Is Toasted. (mayo Side Will Be Facing Up).

    9
    Done

    Spoon Tomato Mixture Over the Top of the Mayonnaise Mixture.

    10
    Done

    Sprinkle With Parmesan Cheese, as Much or as Little as You Like and Serve.

    11
    Done

    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.

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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