Servings: 33

2 c. fresh basil leaves 2 c. fresh basil leaves
2/3 c. mayonnaise ⅔ c. mayonnaise
4 teaspoons lemon juice 4 teaspoons lemon juice
2 garlic cloves, minced 2 garlic cloves, minced
salt & pepper salt & pepper
11 slices white sandwich bread 11 slices white sandwich bread
11 slices bacon 11 slices bacon
6 ounces cherry tomatoes 6 ounces cherry tomatoes
for garnish: 1/4 cup chopped fresh basil for garnish: ¼ cup chopped fresh basil

Process basil leaves, mayonnaise, lemon juice, garlic, and ¼ t. salt in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to a bowl and season with salt to taste. (Basil Mayo can be refrigerated up to 4 days.)
Adjust oven rack 6 inches from the broiler element and heat broiler. Using 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides of bread rounds with oil spray and arrange on rimmed baking sheet. Broil until golden brown on both sides, about 5 minutes, flipping bread halfway through broiling. Let toasts cool completely. (Toasts can be held at room temperature for up to 6 hours.)
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon in single layer on rimmed backing sheet. Bake until crispy and brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel-lined plate and let cool completely. Break each bacon slice evenly into 3 short pieces.
Cut tomatoes into ⅓ inch thick slices. Season tomato slices with salt & pepper to taste. Spread basil mayo over 1 side of each toast, then top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil.
Canapes can be held at room temperature for up to 1 hour before serving.