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.
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.