Bacon and Tomato Canapes

1 loaf Pepperidge Farm Thin White or Wheat Bread, toasted
1 c mayo [I use light]
1-2 T Durkee’s mustard sauce, or Dijon mustard
8-10 slices bacon, cooked and crumbled
chopped fresh parsley & a pinch of sugar
Roma, grape or cherry tomatoes, sliced

Drain tomato slices on paper towels.  Mix mayo with Durkee’s, sugar and parsley.  Fold in bacon and spread on toast.  Cut bread into 1/4ths.  Top with tomato slices.  Garnish with additional parsley or finely chopped bacon
These hold well and are great for a brunch, luncheon or any appetizer party.  You can make toast, mayo and cook bacon in advance and assemble right before serving.

OPTION:   BLEU BACON CANAPES for mayo haters!
Substitute bleu cheese dressing or cream cheese mixed with bleu for mayo, top with tomato slice, lettuce leaf or shreds and 1/4 piece bacon, secure with pick or add a second bread round with additional dressing to make mini sandwich