Bruschetta Dijon Recipes

TOMATO BRUSCHETTA DIJON

Tomato Bruschetta Dijon image

Tomatoes, green onions and olives are tossed with a Dijon vinaigrette and then spooned over toasted French bread slices for an enticing take on bruschetta.

Provided by My Food and Family

Categories Home

Time 55m

Yield Makes 32 servings.

Number Of Ingredients 7

Ingredients

2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. olive oil
1 Tbsp. HEINZ Red Wine Vinegar
2 cups chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives
Baguette-style French bread, sliced, toasted

Steps:

Mix mustard, oil and vinegar with wire whisk until well blended. Toss tomatoes, onions and olives in large bowl. Add mustard mixture; mix lightly. Cover.
Refrigerate at least 30 minutes to allow flavors to blend.
Spoon 1 Tbsp. of the tomato mixture onto each toast slice. Serve immediately.

Nutrition Facts : Calories 50, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

TOMATO BRUSCHETTA

Tomato Bruschetta image

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

MUSTARD-MASCARPONE BRUSCHETTA

Mustard-Mascarpone Bruschetta image

Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."

Provided by Fabio Trabocchi

Yield Makes 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup mascarpone
1/4 cup chopped fresh basil
3 tablespoons Dijon mustard
salt
pepper

Steps:

Whisk 1/2 cup mascarpone, 1/4 cup chopped fresh basil, and 3 tablespoons Dijon mustard in a medium bowl. Season to taste with salt and pepper. Spread on crusty bread.

BRUSCHETTA DIJON

Bruschetta Dijon image

Made with skillet-sautéed eggplant, onions and peppers, this bruschetta is classic deliciousness. But the Dijon takes it to a whole new flavor level.

Provided by My Food and Family

Categories Home

Time 30m

Yield 14 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil, divided
1 clove garlic, minced
28 French bread slices (1/4 inch thick)
1-1/2 cups chopped eggplant
1 small onion, chopped
1/2 cup finely chopped green peppers
2 tomatoes, chopped
1/4 cup sliced black olives
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh basil leaves, divided
1 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat broiler.
Mix 3 Tbsp. oil and garlic. Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 1 min.; turn. Brush evenly with oil mixture. Broil 1 min. or until golden brown.
Heat remaining oil in large skillet on medium heat. Add eggplant, onions and peppers; cook and stir 6 to 7 min. or until vegetables are tender. Stir in tomatoes; cook and stir 2 min. Add olives, mustard and 1 Tbsp. basil; cook 1 min. or until heated through, stirring occasionally. Stir in cheese.
Spoon vegetable mixture onto toast slices; sprinkle with remaining basil.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BRUSCHETTA FROM THE GRILL

Bruschetta from the Grill image

Dijon mustard, mayonnaise and oregano make a savory spread for chopped tomatoes, garlic and fresh basil in this fun twist on a favorite appetizer. This grilled bruschetta gets rave reviews every time I serve it. -Mary Nafis, Chino, California

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts :

TOMATO BRUSCHETTA, DIJON-STYLE

Tomato Bruschetta, Dijon-Style image

Make and share this Tomato Bruschetta, Dijon-Style recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 30m

Yield 18-24 appetizers

Number Of Ingredients 9

Ingredients

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
4 large tomatoes, peeled,seeded,and chopped
1/2 cup sliced black olives
1/2 cup sliced green onion
18 -24 slices French baguettes
1 clove garlic, cut in half
2 tablespoons extra virgin olive oil

Steps:

In a mixing bowl, add the vinegar and mustard; whisk to blend.
Slowly whisk in the 1/4 cup olive oil.
Add in the tomatoes, olives, and green onions; toss to coat.
Cover and refrigerate for 30 minutes.
Toast the bread slices; rub one side of each bread slice with the cut side of the garlic clove and drizzle with olive oil.
Top the bread slices with the tomato mixture.
Serve.

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