4 slices Italian bread, 3/4-inch -1-inch thick
2 garlic cloves, each peeled and sliced in half
4 tablespoons extra-virgin olive oil

Bruschetta:
5 ounces lean bacon or pancetta
1/2 cup crumbled feta cheese
1 large avocado, peeled, stoned and cut into small chunks
1 cup coarsely chopped arugula
12 basil leaves, roughly torn
3 teaspoons pine nuts, lightly toasted in a low oven
2-3 tablespoons extra-virgin olive oil
freshly cracked black pepper

In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred. Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.Set topping mixture aside while preparing the bread.

Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn! While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.

Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.