[karenpike]

BRUSCHETTA WITH A ZING

1 lb. plum tomatoes, seeded and chopped
1 c. fennel bulb, finely chopped
1/4 c. fresh basil, minced
3 T. balsamic vinegar
3 T. olive oil
3 T. Dijon mustard
2 tsp. garlic, minced
1/2 c. mayonnaise
1/4 c. Dijon mustard
1 T. green onions, finely chopped
1/2 tsp. garlicm minced
3/4 tsp. oregano
1 lb. French bread, cut into 3/4 inch slices

In a large bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour. In a small bowl, combine the mayonnaise, mustard, onions, garlic and oregano; set aside. Broil the bread slices until lightly toasted. Spread mayonnaise mixture over toasted side. Return to broiler for 1-2 minutes. Drain tomato mixture; spoon over top. Serve immediately.

Yield: 8-10 servings.