| 1 | Heat olive oil in large skillet. |
| 2 | Add garlic clove and bread cubes. |
| 3 | Toss over medium-high heat, turning frequently until bread cubes are browned, about 5 minutes. |
| 4 | Remove with slotted spoon and set aside. |
| 5 | Discard garlic. |
| 6 | Fry bacon in same skillet until crisp. |
| 7 | Remove and drain, then crumble. |
| 8 | Core and dice tomato. |
| 9 | Arrange in high pile on dinner plate. |
| 10 | Top with basil and cheese. |
| 11 | Sprinkle with bacon. |
| 12 | Season generously with pepper. |
| 13 | Whisk together basil-flavoured oil and vinegar in cup. |
| 14 | Pour over salad. |
| 15 | Sprinkle with bread cubes. |
| 16 | Note: basil-flavoured olive oil is available in most fourmet food stores. |
| 17 | If not, it is easy to make. |
| 18 | Pour 1 ?tablespoons olive oil into a cup. |
| 19 | Add 2 or 3 minced basil leaves. |
| 20 | Press with back of spoon to extract basil flavour from herb. |
| 21 | Set aside 30 minutes. |
| 22 | Use oil and discard basil. |
| 23 | If desired, use plain, extra-virgin olive oil in the recipe instead. |
