Tomato Croutons With Bacon And Basil

• 3 Tbl Unsalted Butter
• 6 Tbl Olive Oil
• 24 1/2 inch thick slices French bread baguette
• 1/3 cup chopped shallots
• 2 tsp finely chopped garlic
• 1 1/2 cups chopped peeled, seeded tomatoes
• 1/4 cup chicken stock
• 1/4 tsp dried red pepper flakes
• Salt
• 6 cooked bacon strips, crumbled
• 3 Tbl fresh basil julienne

1. Position rack in center of oven and preheat to 325 deg F. Melt butter with 3 tbl olive oil in heavy small sauce pan over low heat, stirring occasionally. Arrange bread slices on heavy large baking sheet. Brush both sides of bread with butter mixture. Bake until crisp and golden brown, turning once, about 10 minutes. (Can be prepared 1 day ahead. Cool croutons, then store in plastic bag at room temperature.)
2. Heat remaning 3 tbl oil in heavy large skillet over medium-high heat. Add shallots and saute' 2 minutes. Add garlic and saute' one minute. Mix in tomatoes, stock and dried red pepper flakes. Season with salt. Cook until almost all liquid is evaporated, stirring frequently, about 10 minutes. (Can be prepared 1 day ahead. Transfer mixture to bowl, cover and refrigerate.)
3. Preheat oven to 350 deg F. Spread tomato mixture over croutons. Top with bacon. Bake until heated through, about 8 minutes. Transfer croutons to platter. Sprinkle with basil and serve.

butter, tbl olive oil, bread, shallots, garlic, tomatoes, chicken stock, red pepper, salt, bacon, basil julienne

Taken from www.epicurious.com/recipes/member/views/tomato-croutons-with-bacon-and-basil-1258289 (may not work)