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Bacon, Lettuce and Tomato Bruschetta

Idaho Preferred Staff
By Idaho Preferred Staff
Bacon, Lettuce and Tomato Brushetta
  • Prep: 20 minutes
  • Cook: 14 minutes
  • Serves: 24
Summertime freshness on slices of fresh toast rounds.

Categorized: Appetizers

Ingredients

  • 8-10 slices Falls Brand Bacon, crispy cooked and crumbled
  • 3-4 Roma (plum) tomatoes, seeded and chopped (about 1 1/3 cup)
  • 1 cup chopped leafy green lettuce (Idaho grown)
  • 2 tablespoons chopped fresh Idaho grown 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 favorite Idaho crumble cheese, blue cheese or feta (optional)
Notes
Tailgate Tip:
  • Prepare and refrigerate topping ingredients and bake toast rounds ahead of time. For best flavor, stir together topping ingredients just before serving. Analysis is for one piece.

Featured Idaho Produce

Steps

  • In a 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 out 1 tablespoon topping on each toast round.

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