Cheddar Bacon Toasts
These little toasts are perfect for snacking, appetizers, cocktail parties, Superbowl parties, breakfast, or any time really! You can freeze them for up to two weeks, and pop them in the oven as needed, or you can whip up a whole batch at once and please even the most gourmet of house guests. Ruth Reichl tweeted about these a couple weeks ago, and if they’re good enough for her, they’re good enough for me!
These couldn’t have been easier to make. I made the topping in about 10 minutes, the night before, and spreading it on the bread slices takes just a few more minutes. Bacon cooks, cheese melts, and bread toasts all at the same time in the oven! Very hands off.
The secret boost to these is the horseradish in the topping, and the only thing I might change about this recipe is to increase the amount of it.
Cheddar Bacon Toasts (adapted from Gourmet Today, makes ~30 toasts)
2 cups Coursely Grated White Cheddar – as sharp as you can get it
1/2 lb Bacon, finely chopped
1/2 cup Onion, finely chopped
2 Tbsp Bottled Horseradish (original recipe says to drain, but I liked it un-drained)
12-17 Slices of White Bread (thinly sliced sandwich bread works best. don’t use anything too dense or dry or it will over-toast)
Mix together everything except the bread. Slice the crusts off of each bread slice and spread the topping over each piece – use 1-2 Tbsp topping per slice.
At this point, you can either freeze the toasts (in a single layer, up to two weeks), or pop them in the oven to eat right away. When you are ready, preheat the oven to 375 and place the slices (frozen or not) on parchment paper (or silpat) on a baking sheet. Bake for about 20 minutes or until the bacon is done and the edges begin to brown. Cut diagonally down the center and serve!
Filed under: easy, few ingredients, finger food, quick, snack | 5 Comments