BLT Crostini

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   1.

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   Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.

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   2.

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   Cut escarole lengthwise, through core, into 4 wedges.

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   Season with salt and pepper.

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   Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil.

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   Place bundles skewered side down and covered with a disposable aluminum pan on grill.

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   Cook, turning occasionally until bacon is crisp, about 12 minutes.

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   3.

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    Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side.

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    Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.

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    4.

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    Top each crostini with an escarole bundle and serve with a lemon wedge.

No additional tips available.