Email to becky sims      

Recipe Categories: becky's HOME PAGEAPPETIZERS BakeSale BARS BBQ Beef beef BEVERAGES BREAD BreadMachine BREAKFAST BROTH CAKESandPIES CakesPiesMuffinsCupcakes Camping CANDY CASSEROLES CastIronCooking Chili COOKIES CookingwithCandyBars CookingwithKids CookingwithSoup CopyCat CountryKnowledge CountryWordMeanings CROCKPOT DeepFry Dehydrate Dessert-Frozen DESSERTS Diabetic DIABETIC Dips DRESSINGS DRYRUBS ETHNIC FathersDay FISHandSEAFOOD ForCodyKatelyn FourthofJuly FROSTINGS FRUIT Fruit gamedaysnacks GiftsinaJar Glaze GRAVIES GRILLING GROUNDBEEF Halloween HASHBROWNS HelpfulHints HillbillyCookin HillbillySayingsStories Holiday ICECREAM Leftovers LowFat LOWFAT MARINADES MEATS MemorialDayGrilling MICROWAVE Miscellaneous MothersDay OLDFASHION OldFashionRemedies OldTimeCooking OldWives39Tales OneDishRecipes PASTA PIZZA PORK POTATOES POULTRY PRESSURECOOKER Puddings PUNCH QuickandEasy recipecircuschef39srecipes RICE Rotisserie SALADandDRESSING SALADS SANDWICHES SAUCES Seasoning SIDEDISH SIDE_DISH SNACKS SopsandMops SOUPSandSTEWS Spices SpreadsSyrup Top10of2007 Top10of2008 Top10of2009 Top10recipesof2011 TopTenPecanDesserts Turkey Valentine39sDay VEGETABLES WILDGAME

BACON AND CHEDDAR TOASTS




Source of Recipe


cooks.com


Recipe Introduction


Adapted from a recipe in Bon Appetit


Recipe Link: http://cooks.com

List of Ingredients




1/2 lb. extra-sharp white Cheddar, coarsely grated (2
cups)
1/2 lb. cold sliced lean bacon, cut into 1" pieces
1 small onion, finely chopped (1/3 cup)
11/2 tablespoons drained bottled horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
14 very thin slices firm white sandwich bread, such as
Pepperidge Farm, or small rounds of cocktail bread,
such as sourdough


Recipe



Place bacon, onion, horseradish, salt, and pepper into
a food processor and pulse until ingredients are
fairly small. (Don't completely pulverize them.)
Remove to a bowl and stir in cheese.

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
note, below), then cut each slice into 4 squares or
triangles. Bake toasts on baking sheet until beginning
to brown on edges, about 20 minutes.

Makes 56 hors d'oeuvres
NOTES:

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 waxed paper in an
airtight container. Thaw before baking.