Skip to main content

Bacon, Lettuce and Tomato Bruschetta

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

Categorized: Appetizers


  • 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)
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.


  • 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.