Bacon, Lettuce & Tomato Bruschetta

Bacon, Lettuce & Tomato Bruschetta

  • TOTAL PREP TIME25 minutes


  • 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)
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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.


Morris and Bohrn Families

Meet the Morris and Bohrn Families

Sedgwick, Kansas

We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.

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