My son invited me for Easter dinner. I was in charge of appetizers and dessert. I decided this was the perfect opportunity to give this recipe a a try. They ended up being voted the "best dish" of the night by everyone who tried them. There were none left over. Ruth Reichl was right when she advised that once you start making these toasts you never stop making these toasts. 

This recipe originally appeared in Gourmet magazine in 2004. Here is the recipe as it appears in Epicurious.

Here is my interpretation.

Prepared 4/20/2019

Yield: 56 appetizers (it will depend on the bread used)

Ingredients:

1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)

1/2 lb cold sliced bacon uncooked, finely chopped

1 small onion, finely chopped (1/3 cup) --I actually used a small white onion this time

1-1/2 TBS drained bottled horseradish (I used Inglehoffer thick and creamy style)

1/2 tsp salt

1/4 tsp pepper

14 very thin slices firm white sandwich bread (I used Pepperidge Farms extra thin white bread--I am so very happy that PF took HFCS out of all their products)

If you are making these right away: Put oven rack in middle position and preheat oven to 375°F. See note below if not.

Stir together cheese, bacon, onion, horseradish, salt, and pepper (I deviated from the original recipe here) I put all of these ingredients in the bowl of my food processor and gave it some pulses) I tried just mixing it in a regular bowl but I wanted a more homogenous blend that would be easier to spread. It worked much better to my tastes at least. 

Spread about 1-1/2 TBS mixture evenly to the edges of each slice with a small offset spatula (I really wish I owned a small offset spatula--they are cool but I don't so I made do with a butter knife). Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.

The original recipe wants you to trim the crusts off the bread and reserve them for another use--and I guess if you are throwing a fancy party--you go right ahead and trim and save (they are way too tasty to throw away)---I did not trim and the pieces with the little bits of crust ended up being the best bites anyway. Then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

I did the prepare ahead version. Note: Toasts can be prepared up to 2 weeks ahead and frozen, layered between sheets of wax paper in an air tight container. Thaw before baking.

I took them frozen and uncut to my son's house--we cut baked and scarfed them up. I will definitely make these again. And again. And again.