Got extra Tomatoes? A true Crowd Pleaser.

BRUSCHETTA FROM THE GRILL
1 lb tomatoes, seeded & chopped
1 cup finely chopped celery (or fennel)
1/4 cup minced fresh basil
3 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
3 Tbsp Dijon Mustard
2 Garlic Cloves, minced
1/2 Tsp Salt

In large bowl, mix all above listed ingredients. Cover and refrigerate for at least 30 mins.
In a small bowl, mix Mayo Sauce below. Set aside. 

1/2 cup Mayo
1/4 cup Dijon Mustard
1 Tbsp finely chopped green onion (I used white)
1 garlic clove, minced
3/4 Tsp dried Oregano
1 loaf French or Ciabatta Bread, cut into 3/4" slices

Grill Bread Slices, uncovered, over med-low heat 1-2 mins or until toasted lightly. Spread mayo on toasted side. Grill untoasted side 1-2 mins as well. Drain tomato mixture and spoon over top of mayo slathered side.