Bruschetta Dijon Recipes

BRUSCHETTA FROM THE GRILL

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.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

TOMATO BRUSCHETTA DIJON

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.

BRUSCHETTA CHICKEN PASTA

Steps:

• Whisk together the Balsamic Marinade/Sauce ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. Drain and rinse the pasta, then toss with a drizzle the untouched balsamic sauce to prevent the pasta from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, but not cooked through, transfer to a plate (it will finish cooking later in the sauce).
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, 5-8 minutes, stirring constantly and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan along with remaining sauce (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through, 1-2 minutes.
• Stir in fresh basil and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired

MUSTARD-MASCARPONE BRUSCHETTA

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.

TOMATO BRUSCHETTA, DIJON-STYLE

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.

BRUSCHETTA DIJON

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.