Great, Easy Appetizer to Please a Crowd
January 22, 2015
Poor Man’s Tarte Flambée
This was a big favorite at Gourmet, but around our house it’s known as “Robert’s Cheese Toast” because my friend Robert likes it so much. The truth is, everybody I know loves this old-fashioned American classic, and no matter how much I make, it vanishes in a flash. Which is why there is no photograph: every drop had disappeared before I thought to get out my camera.
Coarsely grate or chop a quarter pound of extra-sharp white cheddar. Chop a quarter pound of cold uncooked bacon and mix it in with the cheddar. Mince half a small white onion and add that, along with a tablespoon of well drained bottled horseradish. Sprinkle in a quarter teaspoon of salt and a few good grinds of black pepper.
Spread this onto 6 or 7 slices of thin white bread (Pepperidge Farm is perfect), set them on a baking sheet and freeze for 15 minutes.
Cut off the crusts and then cut each toast in quarters. Bake in a preheated 375 degree oven for 20 minutes or so, until everything has melted into a delicious golden goo.
This is enough for 4 or 5 people.
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4 Comments
Oh-My-Word! I know what I’m having when I get home tonight! The added horseradish is what put it over the top for me.
I take it that the bread soaks up the prodigious fat from the bacon and cheddar. Does the bread get crisp? Or gooey? I’m reminded of the lost-and-lamented Armstrong’s B&G, on the corner of Amsterdam/56th St, NYC. It was a favorite post Lincoln Center concert hang for musicians. They served cheddar/garlic nachos, which along with a good beer selection and great friends made for many a memorable late night.
Dickshell: Yes, the bread gets really crisp – as does the cheese topping. That is part of the joy of this particular little snack.
I’m sorry to say I never got to B&G – sounds kind of great.
Why freeze the bread before baking?