Number of Servings: 25 pieces


1 baguette
extra virgin olive oil

8 slices thick cut bacon, cooked, chopped, 1-2 tablespoons fat reserved (about 8 ounces)
1 garlic clove
8 ounces soft cheese (cream, chevre, boursin) at room temperature
2 teaspoons chopped fresh chives
1 teaspoon red wine vinegar
Salt and freshly ground pepper

1 pound vine ripened tomatoes, cut into ½ inch pieces
1 bunch fresh basil or micro green leaves


Slice baguette and brush with olive oil. Bake at 375 degrees for 8 minutes. Remove from oven.

Cook bacon and chop into ½ inch pieces. Reserve 1-2 tablespoons fat.

In the bowl of a food processor, chop garlic clove until finely minced, about 30 seconds. Add softened cheese and bacon fat and blend until smooth. Add chives, red wine vinegar and half of the chopped bacon and blend until combined. Season to taste with salt and freshly ground pepper.

Assemble by spreading cheese on toast, topping with fresh tomato and basil or microgreen leaves. Sprinkle with additional salt if the tomato needs seasoning. Enjoy!