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Bacon And Cheddar Toasts




Source of Recipe


Adapted from a recipe in Bon Appetit


Recipe Introduction


This is one of my favorite hors d'oeuvres. They're easy to make, and they're always one of the first to go at a party.


Recipe Link: http://seedsofknowledge.com


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

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.