I like to make the bacon first and set it aside – you can even made it a day ahead of time! When finished, be sure to reserve a few tablespoons of the bacon grease to make the baguettes. Heat the grease over low heat before using if it has solidified again.

Preheat your grill to the highest setting. Rub the kale leaves with olive oil and sprinkle with a bit of salt and pepper. Once the grill is hot, place the leaves on the grill for just 1 minute or so per side, until they are dark green and slightly golden in spots. Remove the kale and let it cool until you can touch. I like to fold the leaves and slice out the stem, then use a large knife to slice and shred the kale into small pieces.

In a large bowl, whisk together the yogurt and mayo. Whisk in the pepper and garlic powder. Use a spatula or spoon to fold the crumbled bacon, tomatoes and kale into the dip – if desired, reserve a few bits of each for topping the dip. Mix and stir well until combined. Taste and add a bit of salt if needed – I find it really doesn’t need it with all the bacon and the seasoned kale. Place the dip in the fridge for 30 minutes before serving.

Preheat your broiler to the highest setting. To toast the bread, slice a large baguette into 1/2-inch slices. Brush both sides with the reserved bacon grease. Place the bread slices on a broiler pan or on a wire rack fitted over a baking sheet. Broil for 1 to 2 minutes, watching the ENTIRE time so that they don’t burn. Flip and broil for another 1 to 2 minutes. Serve with the dip!