Bacon, Lettuce and Tomato Brushetta

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
1/3 cup favourite 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.*
Makes about 24 appetizers.

* Or, 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 flavour, stir together topping ingredients just
before serving.

Serving Suggestions Turn this popular flavour combination into bite-size
appetizers with an Italian twist.


Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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