September 13, 2013
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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