Best 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, 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.

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