As published at https://reneenicoleskitchen.com/loaded-bruschetta-recipe/
INGREDIENTS
The bread:
- 1 baguette
- 2 – 3 TBSP olive oil
- 1/2 – 1 tsp salt
For the topping:
- 3 strips of thick cut bacon
- 1 large tomato, about 1 lb
- 1 medium avocado
- 4 ounces fresh mozzarella
- 6 – 8 leaves of fresh basil
- salt
- pepper
INSTRUCTIONS
For the bread:
- Preheat the oven to 350 degrees. Slice the baguette into half inch thick rounds and place in an even layer on a baking sheet.
- Brush olive oil on top of each round, then sprinkle them with a small pinch of kosher salt.
- Bake the bread for 10 minutes or until the edges start to turn golden and the bread is lightly toasted.
For the topping:
- Cook the bacon, monitoring it while you chop the remaining ingredients, then let it cool and drain on paper towels.
- Chop the tomato into small chunks.
- Peel and chop the avocado the same size as the tomato.
- Julienne the basil.
- Chop the mozzarella into chunks the same size as the tomato and avocado chunks.
- Chop the bacon and add everything to a medium sized mixing bowl.
- Stir everything together and add salt and pepper to taste. Start with about 1/4 teaspoon of each, and adjusted from there.
- If serving immediately top each piece of toasted bread with one to two tablespoons of the topping.
- If serving at a large party or later, I suggest displaying the bread and the topping separate, allowing people to assemble them as they eat.
Ingredients available at the Oakmont Farmer’s Market 9/2:
-Bacon available from Lindenhof Farm
-Tomatoes and basil available from Blueberry Hill
-Tomatoes available from Clifford Family Farm
-Mozzarella available from Conebella Farm