Bruschetta with Summer Squash, Bacon and Blue Cheese | America's Test Kitchen

Ingredients

• 1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic, peeled
• 4 medium summer squash and/or zucchini (about 2 pounds), halved lengthwise, seeded and cut into matchstick-sized pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 4 ounces bacon (about 4 strips), minced and fried in small skillet over medium-high heat until crisp, about 8 minutes, then drained on paper towels
• 4 ounces blue cheese, crumbled
• 1/4 cup fresh basil leaves, chopped