Roasted BLT Salad

• 4 slice bacon
• 1 cup cherry tomatoes
• 6 tsp olive oil
• 1/2 baguette, cut into 1/2" cubes
• 1 head romaine lettuce, quartered lengthwise
• 1/4 tsp salt
• 1/4 tsp ground black pepper

1. Preheat oven to 400.
2. In a large skillet cook bacon until crisp; drain on paper towel.
3. Break into large pieces; set aside.
4. Meanwhile, line a 15x10x1" baking pan with foil.
5. Add cherry tomatoes; toss with oil.
6. Bake, uncovered, for 10 min.s.
7. Transfer tomatoes and juice to a medium bowl.
8. Place bread cubes and letuce on a baking pan.
9. Drizzle lettuce with 2 tsp.
10. oil, tossing gently to coat.
11. Return pan to oven; bake 5 min.s or until bread is golden brown and lettuce is browned at edges.
12. Add bread to the medium bowl with the tomatoes.
13. Toss gently to combine.
14. Let stand 5 min.s to allow bread to absorb some tomato juice.
15. Transfer tomatoes, bread, lettuce, and bacon to a serving platter.
16. Drizzle with remaining 2 tsp.
17. oil.
18. Sprinkle with salt and pepper.

bacon, cherry tomatoes, olive oil, baguette, romaine lettuce, salt, ground black pepper

Taken from cookpad.com/us/recipes/334236-roasted-blt-salad (may not work)