Poor Man’s Tarte Flambée

This was a big favorite at Gourmet, but around our house it’s known as “Robert’s Cheese Toast” because my friend Robert likes it so much. The truth is, everybody I know loves this old-fashioned American classic, and no matter how much I make, it vanishes in a flash. Which is why there is no photograph: every drop had disappeared before I thought to get out my camera. 

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 people.