Bacon and Cheddar Toasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 56 hors d'oeuvres
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb extra-sharp white cheddar, coarsely grated (2 cups)
- 1/2 lb cold sliced lean bacon, finely chopped
- 1 small onion, finely chopped (1/3 cup)
- 1 1/2 tablespoons drained bottled horseradish
- 14 very thin slices firm white sandwich bread
- Carbohydrate 2 g(1%)
- Cholesterol 7 mg(2%)
- Fat 3 g(5%)
- Fiber 0 g(1%)
- Protein 2 g(4%)
- Saturated Fat 1 g(7%)
- Sodium 73 mg(3%)
- Calories 43
Preparation Put oven rack in middle position and preheat oven to 375°F. Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well. 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 cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes. Cooks' Note• 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 wax paper in an airtight container. Thaw before baking.
Preparation Put oven rack in middle position and preheat oven to 375°F. Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well. 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 cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes. Cooks' Note• 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 wax paper in an airtight container. Thaw before baking.
