Bruschetta with Summer Squash, Bacon and Blue Cheese

Name: Bruschetta with Summer Squash, Bacon and Blue Cheese
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

www.americastestkitchen.com

How do you turn toasted bread into a light summer meal without causing it to fall apart?

Keywords

Italian
Pork
Eggs & Dairy
Fruits & Vegetables
Europe
Vegetables
Appetizers
Cheese
Meat

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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