Bacon, Lettuce and Tomato Bruschetta recipe

24 servings

8 slices bacon, crispy cooked and crumbled

3 Roma (plum) tomatoes, seeded and chopped

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

1/3 cup olive oil

1 (8 ounce) French bread loaf, cut in 1/4-inch slices

1/3 cup favorite crumble cheese, blue cheese or feta (optional)

In medium bowl, stir together all topping ingredients; set aside.

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

Bake at 400 degrees F, turning once, for 7 minutes per side or until crisp and golden brown; cool.

Spoon about 1 tablespoon topping on each toast round.