Bacon and Cheddar Toasts

MAKES 56 HORS D’OEUVRES

 

ACTIVE TIME: 25 MINUTES      START TO FINISH: 1 HOUR

 

A refinement of a grilled cheese and bacon sandwich, these treats are worthy of becoming a family tradition. They’re that easy and that good. Toasted, the trimmed crusts make decadent croutons or a “cook’s treat” for nibbling.

 

1/2 pound extra-sharp white cheddar, coarsely grated (2 cups)

1/2 pound cold lean bacon (chilled bacon is easier to chop), finely chopped

1 small onion, finely chopped

1 1/2 tablespoons drained bottled horseradish

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

14 very thin slices firm white sandwich bread

 

Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until well blended.

 

With a small off set spatula or butter knife, spread about 11⁄2 tablespoons cheese mixture evenly to edges of each slice of bread. Arrange slices in one layer on a large baking sheet, cover with wax paper, and freeze until firm, about 15 minutes.

 

Put a rack in middle of oven and preheat oven to 375°F.

 

Trim crusts off bread and reserve if desired (see Cook’s Note). Cut each slice into 4 squares.

 

Arrange toasts on baking sheet and bake until edges begin to brown, about 20 minutes. Serve warm.

 

The unbaked toasts can be prepared up to 2 weeks ahead and frozen, layered between sheets of wax paper in an airtight container. Thaw before baking.

 

The reserved crusts (with some of the filling still on them) can be baked in a 375°F oven until lightly browned, about 10 minutes. Cool, then break up the crusts and sprinkle over salads (or just nibble on them).