Yield: 8 to 10 servings.
8 slices thick-cut bacon
2 to 3 tablespoons maple syrup
1 tablespoon light brown sugar
Freshly ground black pepper
½ cup grated Swiss cheese
½ cup grated Gruyère
¼ cup grated Parmesan
¼ cup mayonnaise
2 scallions, trimmed and chopped
Sliced party-sized rye bread
Preheat oven to 400°.
Place a wire rack inside a large baking sheet and arrange bacon slices in a single layer.
Bake until bacon begins to brown, about 15 to 20 minutes.
During the last five minutes of cooking, remove pan from oven and drizzle a little maple syrup and brown sugar over each slice; season with ground pepper. Bake until syrup caramelizes and bacon is golden brown and crispy, about 5 minutes.
Transfer bacon to a paper towel-lined plate. Cool and crumble bacon, reserving some crumbles for garnish.
In a bowl, combine bacon, cheeses, mayonnaise, and scallions.
Spread on bread slices and place on a large baking sheet. Freeze for 30 minutes.
Preheat oven to 350°.
Remove pan from freezer and bake until toasts are golden brown and bubbly, about 15 to 20 minutes.