A fresh and flavorful summer appetizer with ripe tomatoes, fennel, and a tangy Dijon spread.
Difficulty: Easy
Prep time: 30 minutes
Cook time: 10 minutes
Serves 4-6
| Ingredients: | |
| 1 lb. | Plum Tomatoes (about 6), seeded and chopped |
| 1 cup | Celery or Fennel Bulb, chopped |
| 1/4 cup | Fresh Basil, minced |
| 3 T | Balsamic Vinegar |
| 3 T | Extra-Virgin Olive Oil |
| 3 T | Dijon mustard |
| 2 cloves | Garlic |
| 1 tsp | Garlic & Herb Seasoning |
| Spread: | |
| 1/2 cup | Mayo |
| 1/4 cup | Dijon mustard |
| 1 T | Green Onion, finely chopped |
| 1 clove | Garlic |
| 1 tsp | Garlic & Herb Seasoning |
| 1 loaf (1 lb.) | French Bread, cut into 1/2" slices |
Instructions:
1. In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 30 minutes.
2. Make the spread: combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
3. Grill bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted.
3. Turn bread; spread with mayonnaise mixture. Grill 1-2 minutes longer or until bottoms of bread is toasted. Drain tomato mixture; spoon over tops and serve.