Bacon and Tomato Crostinis
Author: Leslie Green - The Hungry Housewife
A quick and easy appetizer.
  • 12 1" slices French Bread, about ¾ of a 9oz. loaf
  • 1 pint Cherry Tomatoes
  • ⅛ cup + 1 tablespoon Extra Virgin Olive Oil, divided
  • 1 teaspoon Balsamic Glaze
  • 1 Shallot Bulb, minced
  • ¼ teaspoon Pepper
  • ½ teaspoon Coarse Kosher Salt
  • 7 oz. Sainte Andre Cheese, at room temperature
  • 8 oz. Smithfield Bacon, cooked and crumbled
  1. Adjust your oven rack to the top, directly under the broiler.
  2. Heat your oven to broil.
  3. Line a baking sheet with aluminum foil
  4. In a medium bowl, mix together tomatoes, 1 tablespoon extra virgin olive oil,balsamic glaze, salt and pepper.
  5. Place the tomatoes onto the baking sheet.
  6. Broil for 8-10 minutes or until the tomatoes begin to blister and pop. Stir every couple minutes.
  7. Change your oven to bake at 350.
  8. Place the bread onto a baking sheet.
  9. Brush the bread with the remaining ⅛ cup olive oil.
  10. Place in the oven and bake for about 5 minutes or until crusty.
  11. While the bread is still warm, spread 1 teaspoon of Sainte Andre cheese on each slice.
  12. Evenly distribute the tomato mixture over the bread slices and top with bacon.
Makes 12 slices.
Recipe by The Hungry Housewife at