BLT Bruschetta

• 6 to 8 slices bacon, chopped
• 1 loaf crusty Italian bread
• 3 ripe Hass avocados, pitted and peeled
• Juice of 1 lemon, divided
• Salt and pepper
• 1 large garlic clove, mashed into a paste
• 2 pints heirloom tomatoes, chopped
• 1 handful of arugula, chopped
• 4 sprigs of fresh tarragon, leaves removed and chopped
• 1 1/2 cups fresh basil leaves, chopped
• 3 tablespoons EVOO (extra-virgin olive oil)

1. Preheat the grill or broiler.
2. Heat a large skillet over medium-low heat.
3. Add the bacon and cook until crispy.
4. Drain on a paper-towel-lined plate and reserve.
5. Slice the bread about an inch thick.
6. Char the bread on both sides on the grill or under the broiler.
7. Remove and reserve.
8. In a medium-size mixing bowl, mash up the avocado with half of the lemon juice, salt and pepper, and the mashed garlic, then spread some avocado mash onto each piece of charred sliced bread.
9. In another mixing bowl, combine the chopped tomatoes with the arugula, tarragon, basil, salt and pepper, the reserved bacon, the remaining lemon juice, and the EVOO.
10. Top each of the avocado-smeared bread slices with some of the tomato, bacon, and arugula mixture.

bacon, crusty italian bread, avocados, lemon, salt, garlic, tomatoes, handful of arugula, tarragon, fresh basil, evoo

Taken from www.epicurious.com/recipes/food/views/blt-bruschetta-377532 (may not work)