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BLT Canapes with Basil Mayonnaise

Ingredients

2	cups fresh basil leaves, plus 1/4 cup chopped fresh basil
2/3	cup mayonnaise
4	teaspoons lemon juice
2	garlic cloves, minced
	Salt & Pepper
11	slices hearty white sandwich bread
	Vegetable oil spray
11	slices bacon
6	oz cherry tomatoes

Process basil leaves, mayonnaise, lemon juice, garilc, and 1/4 teaspoon salt in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to bowl and season with salt to taste. (Basil mayonnaise can be refrigerated for up to 4 days).
Adjust oven rack 6 inches from 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 rounds halfway through broiling. Let toasts cool completely. (Toasts can be held at room temperature for up to 6 hour.)
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon in single layer on rimmed baking sheet. Bake until crispy and brown, 10-12 minutes, rotating sheet halfway trough baking. Transfer bacon to paper towel-lined plate and let cool completely. Break each bacon slice evenly into 3 short pieces. (Bacon pieces can be held at room temperature for up to 1 hour.)
Cut tomatoes into 1/3 inch thick slices. Season tomato slices with salt and pepper to taste. Spread basil mayonnaise evenly over 1 side of each toast, then top with 1 piece bacon and 1 slice tomato. Sprinkle with chopped basil. Canapes can be held at room temp for up to 1 hour before serving.