Bruschetta Dijon Recipes

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
• In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
• Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.