Tomato Bruschetta

• 1 (12-oz.) French bread loaf, cut in half lengthwise
• 1 tablespoon olive oil
• 4 small fresh tomatoes, seeded and diced
• 2/3 cup fresh basil leaves, cut into thin strips
• 2 tablespoons balsamic vinaigrette
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2/3 cup (3 oz.) shredded Parmesan cheese
• 6 cooked bacon slices, crumbled

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. Cut reserved soft centers of bread halves into small cubes. Place on a baking sheet.
3. Bake at 350u0b0 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. Broil bread shells 5 inches from heat 2 to 3 minutes or until lightly brown. Remove from oven.
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. Using a slotted spoon, fill each toasted bread shell evenly with tomato mixture. Sprinkle evenly with 2/3 cup Parmesan cheese.
7. Broil 1 to 2 minutes or until cheese is melted. Top each portion evenly with crumbled bacon.

bread, olive oil, tomatoes, fresh basil, balsamic vinaigrette, pepper, salt, parmesan cheese, bacon

Taken from www.myrecipes.com/recipe/tomato-bruschetta-1 (may not work)