Under 30 Minutes
Bacon-Cheddar Melts with Chutney Mustard
The chutney mustard can be refrigerated in an airtight container for up to two weeks.
- 12 slices baguette
- 1/2 cup Chutney Mustard
- 12 slices cooked bacon, drained well on paper towels and halved crosswise
- 4 ounces (about 1 cup) sharp cheddar cheese, coarsely grated
- 1/2 small red onion, thinly sliced
Preheat oven to 400 degrees. Toast baguette slices directly on oven rack until lightly browned. Place on a rimmed baking sheet.
Spread top of each slice with chutney mustard. Divide bacon evenly among toasts; sprinkle with cheese. Top with onion slices. Return to oven, and bake until cheese has melted, about 5 minutes.
SourceEveryday Food, September 2005