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Grilled Bruschetta

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

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
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



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.

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