Bacon and Tomato Bruschetta with Gorgonzola

Last weekend a group of my talented foodie friends got together for an Iron Chef Bacon Cook Off party. This quick appetizer was the opening to our meal, from my friends John and Peg. Delicious!

Ingredients

1 loaf French bread
1 jar sun-dried tomatoes
2 plum tomatoes
4 slices bacon, fried crisp
1 cup fresh basil
1 tbsp olive oil
1/2 cup finely chopped Gorgonzola

Instructions

Slice the bread into 1/2" thick rounds and place on a baking sheet. Preheat the oven to 400 degrees.

Chop the tomatoes, bacon, and fresh basil, then mix with the olive oil. You can make this up to a day in advance, but let sit for 10 minutes at room temperature.. Pile the mixture evenly on the bread rounds, then sprinkle with the Gorgonzola.

Bake for 10-15 minutes, until the bread is toasted and the topping is hot. Serve immediately.

Makes about 36 bruschette.