Wisconsin cheddar is our Cheese of the Month and we have the perfect way to enjoy it – in this new recipe for Cheddar, Bacon & Tomato Toasts with Avocado Spread. Full of bold, savory flavor, these toasts are perfect for summer picnics, lounging outside while waiting for a sunset or even for a lunch break at work.
Cheddar has a rich, nutty flavor that becomes intensely sharp and increasingly complex with age. The texture is smooth and firm when young, but becomes more granular and crumbly as the cheese ages. In this recipe, you could use any type of cheddar, but a moderately aged cheddar – from 3-5 years old –is a good choice for greatly enhancing the texture and taste of this easy appetizer.
For Avocado Spread:
2 ripe avocados, halved lengthwise, pits removed and peeled
Juice of 1/2 lemon
1/4 teaspoon salt
1/4 cup olive oil
4 thick slices hearty artisan bread
4 tablespoons butter, at room temperature
16 slices thick-cut peppered bacon, cooked and halved
1 pound (16 ounces) aged Wisconsin cheddar cheese, cut into 32 rectangular slices
8 cherry tomatoes, halved
Salt and pepper, to taste
Fresh thyme leaves, to taste
For avocado spread: In bowl of blender or food processor, add avocados, lemon juice and salt. Blend on high until combined. Lower speed to medium and, with blender running, slowly add olive oil until mixture is smooth and creamy.
To assemble: Toast bread slices in toaster or broiler; spread 1 tablespoon butter on 1 side of each slice. Cut bread slices into quarters. Spread 1 tablespoon avocado spread over each quarter. Layer each quarter with 2 pieces sliced bacon, 2 slices aged cheddar and 1 cherry tomato half, cut-side-up. Sprinkle toasts with salt, pepper and thyme leaves. Secure toasts with toothpicks, if desired.