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BACON AND CHEDDAR TOASTS




Source of Recipe


cooks.com


Recipe Introduction


Adapted from a recipe in Bon Appetit


Recipe Link: http://cooks.com

List of Ingredients




1/2 lb. extra-sharp white Cheddar, coarsely grated (2
cups)
1/2 lb. cold sliced lean bacon, cut into 1" pieces
1 small onion, finely chopped (1/3 cup)
11/2 tablespoons drained bottled horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
14 very thin slices firm white sandwich bread, such as
Pepperidge Farm, or small rounds of cocktail bread,
such as sourdough


Recipe



Place bacon, onion, horseradish, salt, and pepper into
a food processor and pulse until ingredients are
fairly small. (Don't completely pulverize them.)
Remove to a bowl and stir in cheese.

Spread about 1 1/2 tablespoons mixture evenly to edges
of each slice of bread with a small offset spatula or
butter knife. Arrange slices in 1 layer on a large
baking sheet and freeze, covered with wax paper, until
firm, about 15 minutes.

Trim crusts off bread and reserve for another use (see
note, below), then cut each slice into 4 squares or
triangles. Bake toasts on baking sheet until beginning
to brown on edges, about 20 minutes.

Makes 56 hors d'oeuvres
NOTES:

Reserved crusts (with some of topping still on them)
can be baked at 375°F until lightly browned, about 10
minutes, then cooled. Break up crusts and sprinkle
over salads.

Toasts can be prepared and cut 2 weeks ahead and
frozen, layered between sheets of waxed paper in an
airtight container. Thaw before baking.