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

Directions

 * 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