Bacon, Lettuce and Tomato Bruschetta

8 to 10 slices bacon, crispy cooked and crumbled
3 to 4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
1 cup chopped leafy green lettuce
2 tablespoons chopped fresh basil leaves (I didn’t use)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Approximately 1/3 cup olive oil
1/2 package (16-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional) (I used Feta)

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. (I also Spread May-o on each piece of bread before I topped it with topping)

 Recipe

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