Recipe: Bacon, Lettuce and Tomato Bruschetta

BACON, LETTUCE AND TOMATO BRUSCHETTA



8 to 10 slices cooked bacon, crisply cooked, drained and crumbled
3 or 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cups
1 cup chopped leafy green lettuce
2 Tbsp. chopped fresh basil leaves
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
FOR THE TOASTED BREAD ROUNDS:
1/3 cup olive oil
1 lb. French baguette, cut into 1/4-inch slices

Heat oven to 400 degrees F.

In medium bowl, stir together bacon, tomatoes, lettuce, basil, minced garlic, salt and freshly ground pepper; set aside.

Brush olive oil on both sides of bread; place on baking sheet.

Bake, turning once, for 7 minutes per side or until crisp and golden brown; cool.

TO SERVE:
Spoon about 1 tablespoon topping on each toast round.

NOTE: Topping also may be served in small bowl, surrounded by the toast rounds.

TO PREPARE AHEAD:
Prepare and refrigerate topping ingredients separately. For best flavor, stir together topping ingredients just before serving.

Makes about 24 appetizers
Source: the Pork Information Bureau