WELSH RAREBIT

Welsh Rarebit image

Provided by Judy Joo

Time 20m

Yield About 1 1/2 cups sauce

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 tablespoon flour
1/2 cup porter beer
1 teaspoon English mustard powder
2 or 3 dashes hot sauce, such as Tabasco
2 or 3 dashes Worcestershire sauce
5 ounces sharpest Cheddar available, grated (about 2 cups)
5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)
Salt and freshly grated black pepper
Long thin slices of French baguette cut on a bias
Extra-virgin olive oil, for brushing
Cloves of garlic, halved
Thin slices tomato and diced tomatoes, for garnish
Crumbled bacon
Chopped fresh chives

Steps:

Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

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