Bruschetta with Summer Squash, Bacon and Blue Cheese

Name: Bruschetta with Summer Squash, Bacon and Blue Cheese
Yield: Serves 4 as main dish, 8 to 10 as appetizer
Cuisine: Europe, Italian
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

Appetizers
Europe
Italian
Fruits & Vegetables
Eggs & Dairy
Meat
Vegetables
Pork
Cheese

Appears in Cook's Illustrated July/August 2003

How do you turn toasted bread into a light summer meal without causing it to fall apart?

SERVES 4 as main dish, 8 to 10 as appetizer

TIME 35 minutes

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