Mini Bacon and Cheese Toasts

by Cate on June 22, 2010

Mini Bacon and Cheese Toasts

I was going to say that I made these Mini Bacon and Cheese Toasts a few weeks ago, but when I went to go dig out the picture, I found it was a different case altogether.  I made these on April 30th.  Ouch.  After I make a recipe I want to write about, I stick it on the side of the desk next to my laptop, so I don’t lose it.  But I don’t always write about food, and before you know it, I’m telling you about a recipe six weeks later.  Not all the time, mind you.  Just sometimes.  The trials and tribulations of a food writer, eh?

When I saw this recipe in a recent issue of Martha Stewart’s Everyday Food magazine, I knew it would be perfect for our (then) upcoming dinner with The Neighbors.  After all, when a meal starts with an appetizer that features both bacon and cheese, it can only get better from there.  It was super simple to make and a great, no mess finger food that I’d make again.  I think the only thing that I’d change would be to swap out the pumpernickle bread it called for and use something a little milder like whole wheat or sourdough.  I like pumpernickle just fine, but I think its strong flavor just overpowered the cheese and bacon goodness here, and we certainly don’t want to do that.

Project 365
June 22, 2010, Photo #115

Nick's Cupcake Tag

When I cleaned out Nick’s backpack today, I not only found four spoons, I also found this birthday tag that they had displayed in the classroom. I love that it’s a cupcake. And yes, there might still be a little green dye on my finger. Just part and parcel of making a gorgeous rainbow cake.

Mini Bacon and Cheese Toasts
Recipe courtesy of Martha Stewart’s Everyday Food magazine

1/2 pound extra-sharp cheddar, cut into 1/2-inch cubes
2 slices bacon, coarsely chopped (I added a bit more)
1 small white onion, coarsely chopped
1 loaf cocktail bread (rye or pumpernickel), sliced 1/4 inch thick (use whole wheat or sourdough next time)

Preheat oven to 375 degrees. In a food processor, combine cheddar, bacon, and onion. Process until a smooth paste forms and transfer to a small bowl. Arrange bread on two rimmed baking sheets. Bake until crisp but not browned, about 6 minutes. Remove from oven and let cool completely. Heat broiler. Top each toast with 2 tablespoons cheese mixture. Broil until topping is lightly browned, about 4 minutes.

Be Sociable, Share!

{ 5 comments… read them below or add one }

Joanne June 23, 2010 at 6:19 am

Mmm yeah bacon and cheese…can’t go wrong there. I’m pretty sure I still I recipes from January in my pictures folder…who knows when they’ll be posted!

Reply

The Sister In-Law June 23, 2010 at 7:33 am

BTW – Pier One has a great cupcake runner, not sure if you’ve seen it. I saw it this past weekend and immediately thought of you.

SIL

Reply

Ramona June 23, 2010 at 9:38 am

Yeah, I would have to use something other than the pumpernickle. I don’t like that stuff. Sounds good otherwise.

I have a recipe that is very similar that you might want to try sometime.

PARTY APPETIZER SPREAD

1/2 CUP MAYONNAISE
2 CUPS GRATED SHARP CHEESE
2 TBSP. GRATED ONION
1 SMALL CAN CHOPPED BLACK OLIVES
PARTY RYE BREAD (i use wheat breat)
BACON BITS (i use real bacon bits)

MIX, SPREAD ON PARTY RYE BREAD, SPRINKLE WITH BACON BITS AND BAKE IN 300
DEGREE OVEN FOR 15 MINUTES.

Reply

Eliana June 23, 2010 at 9:51 am

You definitely can’t go wrong with cheese and bacon. Sound super delish.

Reply

Casey June 23, 2010 at 12:55 pm

Bacon? You had me at bacon. Delish.

Reply

Leave a Comment

CommentLuv badge

Previous post:

Next post: