Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

"A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings!"
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
Ready In:
20mins
Ingredients:
10
Yields:
12 Mini Cheese and Olive Rarebits
Serves:
12
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ingredients

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directions

  • Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
  • Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
  • Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
  • Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
  • Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
  • Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
  • Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
  • Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
  • The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.

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Reviews

  1. EVENT: My first meeting with Ontario Zaar members at an appetizer party 2 hours from home. Party starts at 1pm Saturday. No pressure...ya right! MISTAKE: I made an appetizer - refrigerated it to allow the flavours to meld Friday evening. At midnight on my way to bed I decided to check out how all of those lovely flavours were working.....YUCK!!!!! SOLUTION: Find another recipe that I could shop for and make before 11am Saturday morning. I logged on to Zaar - chose yours, made my shopping list and left a note for DH to get me up really early. I was in the parking lot waiting for the store to open at 8am. PROBLEM: Damn! DH hates olives but I'm making this recipe come hell or high water. SOLUTION: Triple the recipe - make half as written and swap out the olives for crumbled bacon in the other half. RESULT: Very pretty, delicious little morsels that saved the day for me. These will definately be one of my 'go to' recipes for appetizers. Couldn't be easier or better tasting. I used extra old cheddar and only had them in a 375 oven as I was sharing space. It worked out fine. Thanks so much for this little gem!
     
  2. I took these to a New Years Eve party where they were a huge hit! Even olive haters ate them up once the olive was taken off the top. Thanks for sharing!
     
  3. Enjoyed a few of these at CL Appy party too...they were sooo good. I will definitely keep these in mind to make for us some time soon.
     
  4. Yes the appy party was a hit, and partly due to K9 Owned's contribution of these tasty morsels. I tried both the bacon and the olive versions, loved them both
     
  5. These little nibblers were a big hit at my appetizer party! Since her hubby doesn't like olives, K9 Owned made half with & half without; both versions were delish. Thanx FT for posting & K9 for preparing!
     
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RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p> <p><br /><a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> <br /><br /><strong><span>A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! <br /><br />A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. 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