1 (12 oz.) French bread loaf, cut in half lengthwise
1 Tbsp. olive oil
4 small fresh tomatoes, seeded and diced
2/3 cup fresh basil leaves, cut into thin strips
2 Tbsp. balsamic vinaigrette
¼ tsp. pepper
¼ tsp. salt
2/3 cup (3 oz.) shredded Parmesan cheese
6 cooked bacon slices, crumbled

   Cut French bread halves into 4 equal pieces. Scoop out and reserve soft centers of bread, leaving shells intact with ½-inch-thick sides and 1½-inch-thick bottoms. Cut reserved soft centers of bread halves into small cubes. Place on baking sheet.
   Bake at 350 degrees for 14 to 15 minutes or until toasted and lightly browned. Remove from oven; place toasted bread crumbs in a large bowl. Place bread shells, cut side up, on baking sheet. Brush cut sides evenly with olive oil. Increase oven temperature to broil. Broil bread shells 5 inches from heat for 2 to 3 minutes or until lightly browned. Remove from oven.
   Place tomatoes in a small mixing bowl and gently crush with a fork. Add toasted bread crumbs, basil and next 3 ingredients, tossing to coat. Using a slotted spoon, fill each toasted bread shell evenly with tomato mixture. Sprinkle evenly with 2/3 cup Parmesan cheese.
  Broil 1 to 2 minutes or until cheese is melted. Top each portion evenly with crumbled bacon.