Heat’s Gone: Time for Bacon

September 13, 2013

Even though the leaves haven't started changing, on this cool gray day it's starting to feel like fall. 
Just back from the market, I look down at the bacon I've just bought, and the block of righteous Cheddar cheese, and know exactly what I'm going to serve my guests tonight with their cocktails.
There's nothing elegant about this dish, but at Gourmet it was a staff favorite.  It's pure Americana – and completely irresistible. Really.
Deliriously Delicious Bacon Cheese Toasts 

Chop a half pound of cold bacon very finely.  (I like a sweet maple-cured bacon, but the brand is up to you.)

Dice an onion very finely and add it to the bacon.  Grate a half pound of the sharpest Cheddar you can find, and mix it into the bacon and onion.   Stir in two tablespoons of bottled horseradish, some salt and a few swift  grinds of pepper.

Smoosh this mixture onto slices of firm supermarket white bread (I  use Pepperridge Farm Sandwich White), set them on a baking sheet and bake in a hot oven ( 400 degrees) for about 20 minutes. You should have  a glorious melted sheen on each toast.  

Remove the toasts from the oven, cut off the crusts and slice into finger-size tidbits. You will think this makes too much for 6 people– but you will be wrong. 

 

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