Bacon, Lettuce and Tomatoe 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

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.