Bacon, Lettuce and Tomato Bruschetta

Bacon, Lettuce and Tomato Bruschetta

8 to 10 slices bacon, crispy cooked and crumbled
3 to 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-ounce) twin French bread loaves, cut in 1/4-inch slices
1/3 cup favorite crumble cheese, blue cheese or feta (optional)

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.