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Bacon, Lettuce and Tomato Brushetta

 
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Times:

10 minutes prep, 15 minutes cook
Ingredients Icon

Ingredients:

8-10 slices bacon, crispy cooked and crumbled
3-4 Roma tomatoes, (plum), seeded and chopped, about 1 1/3 cup
1 cup green lettuce, chopped
2 tablespoons fresh basil leaves, chopped
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
About 1/3 cup olive oil
1/2 16-oz. package twin French bread loaves, cut in 1/4-inch slices
1/3 cup blue cheese, OR feta cheese, crumbled (optional)
Cooking Directions Icon

Cooking Directions:

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.

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.

Serving Suggestions Icon

Serving Suggestions:

Turn this popular flavor combination into bite-size appetizers.  Great as a starter for Italian Marinaded Pork Chops or Italian-Stuffed Pork Tenderloin.

Nutrition Icon

Nutrition:

Calories: 68 calories
Protein: 2 grams
Fat: 5 grams
Sodium: 121 milligrams
Cholesterol: 2 milligrams
Saturated Fat: 1 grams
Carbohydrates: 6 grams
Fiber: 1 grams
Random Safety Tip:
Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!

 
 
 
 
 
Recipe Detail

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Buying/Handling/Storing Tip:

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


More Butcher Tips
About the Cut

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


Learn About the Pork Cuts
Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.


More about this cooking method
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