Bacon and Cheddar Toasts
['1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)', '1/2 lb cold sliced lean bacon, finely chopped', '1 small onion, finely chopped (1/3 cup)', '1 1/2 tablespoons drained bottled horseradish', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '14 very thin slices firm white sandwich bread']
Put oven rack in middle position and preheat oven to 375°F.
Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.
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