Tomato Bruschetta

1. 1

   Cut French bread halves into 4 equal pieces. Scoop out and reserve soft centers of bread, leaving shells intact with 1/2-inch-thick sides and 1 1/2-inch-thick bottoms.

2. 2

   Cut reserved soft centers of bread halves into small cubes. Place on a baking sheet.

3. 3

   Bake at 350u00b0 for 14 to 15 minutes or until toasted and lightly browned. Remove from oven; place toasted bread cubes in a large bowl. Place bread shells, cut sides up, on baking sheet. Brush cut sides evenly with olive oil. Increase oven temperature to broil.

4. 4

   Broil bread shells 5 inches from heat 2 to 3 minutes or until lightly brown. Remove from oven.

5. 5

   Place tomatoes in a small mixing bowl, and gently crush with a fork. Add toasted bread cubes, basil, and next 3 ingredients, tossing to coat.

6. 6

   Using a slotted spoon, fill each toasted bread shell evenly with tomato mixture. Sprinkle evenly with 2/3 cup Parmesan cheese.

7. 7

   Broil 1 to 2 minutes or until cheese is melted. Top each portion evenly with crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.