BACON AND BURSTING BALSAMIC TOMATO BRUSCHETTA

Line a large rimmed baking sheet with foil and lay the bacon slices in a single layer on top.  Bake for 12-14 minutes until the bacon is crispy.  Remove the pan from the oven and place the bacon on a plate lined with paper towels.  Do not discard the bacon grease!

Quickly dip the bread rounds on both sides in the bacon grease on the pan and then line up all of the bread slices in a single layer on the same foil.  Note- if you run out of bacon grease, you can lightly brush some olive oil on the other slices of bread. Bake for 8-10 minutes until toasty and lightly browned.  Set aside.

While the bread is toasting, heat the olive oil in a large skillet and add the tomatoes to the pan.  Cook over medium high heat for 2-3 minutes, stirring occasionally.  Add the salt, sugar, and Italian seasoning to the pan and stir to combine.  Cover the pan and let the tomatoes cook for 2 minutes.  Remove the lid and add the balsamic vinegar and stir again.  Cover and let cook one more time until all of the tomatoes burst and a ‘jammy’ texture has formed.  You may need to cook the tomatoes for a few minutes if very juicy to cook off some of the liquid.

Top each of the bread rounds with a heaping tablespoon of the tomatoes.  Break the bacon slices up into pieces about the size of each piece of bread and lay on top of the tomatoes.  Top with the shredded mozzarella.  Place them back in the oven for 6-8 minutes until the mozzarella is melted.  Let cool for 10 minutes (so your basil leaves don’t turn black from heat).  Garnish with basil leaves and serve at room temperature.