Name: Bruschetta with Summer Squash, Bacon and Blue Cheese
Total time: 35 min
Cuisine: ItalianEurope
Ingredients: 1 loaf country bread , about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded; 3 tablespoons extra-virgin olive oil; 1 large clove garlic , peeled; 4 medium summer squash and/or zucchini (about 2 pounds), halved lengthwise, seeded and cut into matchstick-sized pieces; 1 tablespoon red wine vinegar; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon table salt; 1/4 teaspoon ground black pepper; 4 ounces bacon (about 4 strips), minced and fried in small skillet over medium-high heat until crisp, about 8 minutes, then drained on paper towels; 4 ounces blue cheese , crumbled; 1/4 cup fresh basil leaves , chopped

Why This Recipe Works

We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice was key—we used a crusty loaf of country-style bread with a tight crumb so the toppings wouldn’t fall through and cut the bread into 1-inch slices for maximum support. Different combinations of hearty vegetables gave our basic bruschetta recipe versatility.

Before You Begin

Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices. The topped bruschetta goes back under the broiler for a couple of minutes before being served.

Instructions

Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.

Combine squash and/or zucchini, vinegar, oil, salt, and pepper in medium bowl; let stand 5 minutes, then toss in bacon, cheese, and basil.

Divide mixture evenly among bread slices; broil bruschetta until cheese begins to melt, about 1 1/2 minutes. Serve immediately.