For this recipe I made my own beans a day ahead of time to save time, but you can use canned beans if you prefer. Just make sure they are either made with low or no salt.
Chop five bacon strips into small pieces and fry them up in a pan over medium heat. Turn them from time to time.
Pre-heat oven to 375 degrees F.
While the bacon is frying, cut the bread slices into the shape of footballs (American footballs!). The easiest way is to use a cookie cutter in the shape of a football. But if you don't have one, like me, a plastic cup cut in half, and simply squeezed into the shape of a football works to cut the bread. Then I used this first piece of bread as a template and used kitchen sheers to cut the rest of the bread.
Once the bacon is cooked and crispy, about 10-12 minutes (remember I had the stove on medium heat, not high), add the beans to the bacon and smash them. Add the chipotle chile and salt, then smash it up well again until all the ingredients are integrated. Lower the temperature and let cook for five minutes more. Turn off the heat and set aside.
Arrange the bread slices on a baking pan and toast them for 10 minutes or until they are just golden brown and crunchy.
Slice the cheese in small strips to mimic the strings of a football. If you like, you can fry 4 more pieces of bacon to break up and sprinkle on top of the crustini at the end.
Remove the toasted bread slices from the oven, spread the bacon, bean, and chipotle mixture on top of each. Now, top with the cheese, salsa and crunchy bacon (optional).