Bacon, Lettuce and Tomato Brushetta
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America's Favorite Sandwich in Finger-food Form
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Yield:
24
Cuisine:
American Main Ingredient: Pork
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8 -10 slices bacon crispy cooked and crumbled
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3 -4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
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1 cup chopped leafy green lettuce
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2 tablespoons chopped fresh basil leaves
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1 clove garlic minced
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1/4 teaspoon salt
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1/4 teaspoon ground pepper
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Approximately 1/3 cup olive oil
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1/2 package (16-oz.) twin French bread loaves, cut in 1/4-inch slices
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1/3 cup favorite crumble cheese blue cheese or feta (optional)
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Preparation - Bacon, Lettuce and Tomato Brushetta
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.*
* Or, serve topping in a small bowl, surrounded by the toast rounds.
Republished with Permission, National Pork Council
I used crumbled bacon from the freezer which made this a quick and easy dish. I also added shredded cheese. The basil is a nice comlimentary flavor with the tomatoes.
Republished with Permission, National Pork Council
[I posted this recipe.]