The Perfect Super Bowl Snack
February 7, 2016
I’ve offered this before, but if you’re looking for something to whip together today, might I suggest this always-popular cheese toast? This poor man’s tarte flambee goes by many names, but around our house it’s known as
Robert’s Cheese Toast
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 hungry people (or a dozen abstemious ones).
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Very nice! I would like to take this to the grill! We’re doing bacon crackers on the grill in a few hours.
Wonder if anyone’s ever tried regular or smoked Gouda in this.
Sounds good to me. There used to be a food truck at a local art show that served cheese bread and it was wonderful. They had long lines for it at the show. Something rather simple, but just simply yummy.
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I wonder how this would work at room temp – like for a picnic or potluck take-along appy.