WITN - Chef Walter - Recipes

Bacon, Lettuce and Tomato Bruschetta Thursday, July 24,2008

Ingredients

8 slices bacon, cooked crisp and crumbled
2 medium tomatoes, seeded and chopped
1 cup leafy green lettuce, chopped
2 TBSP fresh basil leaves, chopped
1 clove garlic, minced
1/4 tsp each salt and black pepper
1/3 cup feta cheese, crumbled
1/3 cup olive oil
1 8 oz French bread loaf, cut in 1/4-inch slices

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 deg, turning once, for 7 minutes per side or until crisp and golden brown; cool. Spoon about 1 tablespoon topping on each toast round. Serve at once while the bread still crunches.
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