Seaweed bread bruschetta

Name: Seaweed bread bruschetta
Ingredients: 250g/9oz ready-prepared laverbread (available in cans); 50g/1¾oz oatmeal; freshly ground white pepper, to taste; 25g/1oz butter; 1 leek, finely chopped; 250g/9oz cooked picked cockles; beer vinegar, to taste (optional); 50g/1¾oz bacon fat; 8 rashers smoked streaky bacon, cooked until crisp; 6 tbsp olive oil; 2 tbsp beer vinegar; 2 tbsp chopped fresh flatleaf parsley; 1 tbsp lemon juice; 1 garlic clove, finely chopped; 1 tsp dried basil; pinch chilli flakes; pinch dried oregano; 4 heads chicory, quartered lengthways; olive oil, for brushing; 1 dressed crab; 12 cherry tomatoes, chopped; ¼ cucumber, peeled, cored and diced; pinch piment d’Espelette; 1 Little Gem lettuce, leaves separated; 1 loaf seaweed bread; olive oil, for drizzling