- 1 pound bacon
- 3 cups mixed red cherry or red grape and sun glow orange cherry tomatoes cut in half (or your own variety mix)
- 1 tablespoon extra-virgin olive oil, plus more for brushing the bread
- 1 tablespoon dry oregano
- ½ teaspoon salt
- Few grinds black pepper
- 1 cup Boursin cheese (we used the original garlic and herb flavor)
- 10–12 sliced French bread cut on the bias
- 3 cups crisp Romaine lettuce leaves, sliced in a chiffonade (roll the leaves up together and slice thin strips from one end of the roll to the other)
- Preheat oven to 400 degrees.
- On two parchment lined sheet pans, lay out the bacon and cook in oven until crisp, about 20 minutes rotating pans half way through. Drain bacon on paper towels and reserve one tablespoon of bacon fat. Leave one pan for the tomatoes.
- Lower oven to 300 degrees.
- In a small bowl, mix tomato halves, one tablespoon bacon fat, one tablespoon of olive oil, oregano, salt and pepper. Pour onto one of the sheet pans that you used to cook bacon.
- Roast tomatoes for one hour. Remove and turn and roast for another hour or until the tomatoes start to shrivel and liquid is mostly gone. (But not burned so watch for the last 30 minutes)
- Add hot cooked tomatoes back to small bowl and add in Boursin cheese, stirring to combine. Refrigerate this mixture for 30 minutes.
- When ready to assemble, preheat oven to 400 degrees and lay bread slices on sheet pans. Brush a small amount of olive oil on bread and place in oven just long enough to toast the bread.
- Remove from oven and divide tomato cheese spread between the slices (reserve a small amount to garnish the top of each one). Divide lettuce between each and top with two crisp slices of bacon.
- Finish by spooning a small dollop of the cheese spread on top of each and serve.