Skip to main content
Epicurious
Gourmet

Bacon and Cheddar Toasts

By Paul Grimes and Julie Gambal Grimes

4.1

(27)

Bacon and cheddar toasts on a large white plate.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Frances Boswell

These toasts have been served for at least 28 years at the house where my mother still lives. One Thanksgiving, my mother and grandmother underestimated their popularity and left them out of the feast, causing a near riot among our extended family. Happily, that mistake was never repeated.

Cooks' Note

• 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 wax paper in an airtight container. Thaw before baking.

See Related Recipes and Cooking Tips

Read More
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Homemade Corn Dogs
Just like the state fair, minus the crowds.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.