Source: National Pork Board

Brushetta with bacon, lettuce, and tomato.

Servings

8 piece Bacon, cured, pan fried , crispy and crumbled
3 roma tomatoes , seeded and chopped (about 1 1/3 cup)
1 cup Lettuce, Boston, fresh, shred/chpd
2 tbsp fresh basil , chopped
1 medium garlic cloves , minced
0.25 tsp salt
0.25 tsp black pepper , freshly ground
0.33 cup olive oil (enough to brush over the bread slices)
8 oz French bread baguette , cut in 24 1/4-inch slices
0.33 cup crumbled blue cheese , or feta or goat cheese (cheese is optional)

1 In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices and place on baking sheet.
2 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.

Great appetizer or afternoon snack!