BLT Bruschetta

21 Mise en place. Cut the [wprm-ingredient text="5 slices thick cut bacon" uid="4"] into bite-sized pieces with a sharp knife. Slice the [wprm-ingredient text="1 multigrain baguette" uid="1"] into 15 slices. Tear [wprm-ingredient text="1 head butter lettuce" uid="2"] into bite-sized pieces. Slice [wprm-ingredient text="2-3 heirloom tomatoes" uid="3"] into bite-sized pieces.
Bake the Bacon
2 Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
3 Place the bite-sized pieces of bacon onto the prepared baking sheet.
4 Scatter [wprm-ingredient text="3 large garlic cloves" uid="5"] around the bacon.
5 Season the bacon with [wprm-ingredient text="Freshly ground black pepper" uid="6"].
6 Place the baking sheet in the preheated oven, and bake 20-25 minutes, or until the bacon is crisp.
7 Remove the bacon from the oven. Transfer the cooked bacon to a paper towel-lined plate and cool.
Make the Sauce
10 Remove the garlic cloves from the bacon pan, and let cool completely.
11 Once cooled, mince those [wprm-ingredient text="3 roasted garlic cloves" uid="10"] with a very sharp knife.
12 In a glass mixing bowl, combine [wprm-ingredient text="3 tablespoons mayonnaise" uid="8"] and [wprm-ingredient text="1 ½ teaspoons grainy dijon mustard" uid="9"]. Add the minced garlic, and stir until combined.
13 Set aside for later. (If making in advance, chill in the fridge.)
Make the Bruschetta
16 Toast the sliced baguette pieces in the oven or a toaster oven.
17 Once toasted, remove and slather with the sauce.
18 Layer the butter lettuce pieces, tomatoes, then bacon onto the toasted bread.
19 Serve immediately, and enjoy!