Chestnut bruschetta

Tags: made, Damon, starter, Italian, Christmas
An odd Christmas variation of the well-loved bruschetta, which works surprisingly well.
. 13 steps
topping Spoon topping on bread, sprinkle with parmesan
1 bag chestnuts Slit, roast in a moderately slow oven 1 hour or until well done. Peel, chop into small pieces   Mix
6 tomatoes Skin, chop into small pieces, retaining juices
6 back bacon rashers Grill until crispy. Drain, cut into very small pieces.
1/2 onion chop very finely
olive oil
tomato puree   Season to taste
salt and pepper
4 tablespoons parmesan grated
1 baguette slice Brush bread slices with oil on both sides. Grill until lightly browned.
2 cloves garlic crush
olive oil mix
The bread may be prepared a day ahead. Keep sealed in an airtight container.