Ingredients
1 pound plum tomatoes (about 6), seeded and chopped1 cup chopped celery or fennel bulb1/4 cup minced fresh basil3 tablespoons balsamic vinegar3 tablespoons olive oil3 tablespoons Dijon mustard2 garlic cloves, minced1/2 teaspoon saltMAYONNAISE SPREAD:1/2 cup mayonnaise1/4 cup Dijon mustard1 tablespoon finely chopped green onion1 garlic clove, minced3/4 teaspoon dried oregano1 loaf (1 pound) French bread, cut into 1/2-inch slices
Preparation
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.
