- 1 pound plum tomatoes (about 6), seeded and chopped
- 1 cup chopped celery or fennel bulb
- 1/4 cup minced fresh basil
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- MAYONNAISE SPREAD:
- 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
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.