Bacon, Lettuce and Tomato Bruschetta

Ingredients

• 8-10 slices bacon, crispy cooked and crumbled
• 3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
• 1 cup chopped leafy green lettuce
• 2 tablespoons chopped fresh basil leaves
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• Approximately 1/3 cup olive oil
• 1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch slices

Procedures

1. In medium bowl, stir together all topping ingredients; set aside.
2. Brush olive oil on both sides of bread slices; place on baking sheet.
3. Bake at 400 degrees F., turning once, for 7 minutes per side or until crisp and golden brown; cool.
4. Spoon about 1 tablespoon topping on each toast round.

Variation

• Serve topping in a small bowl, surrounded by the toast rounds.

Tip

• Prepare and refrigerate topping ingredients and bake toast rounds ahead of time. For best flavor, stir together topping ingredients just before serving.

Source

• Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe