Stilton and Walnut Welsh Rarebit - Blue Cheese on Toast

Total Time
Prep 10 mins
Cook 5 mins

A very easy & tasty recipe which I first devised for using up the Post-Christmas Stilton Cheese, but now I will actually buy Stilton, when I can, or any other good quality blue cheese in order to make this supper dish! The only requirements are: good blue cheese and good "Country" style bread or home-made bread. I have used Walnut bread, Multi-grain Granary bread, French Baguette & Ciabatta bread in the past for this dish. There are numerous options and additions too - tomatoes go well on top as does a finely sliced spring onion. This recipe is great for a light supper dish with a crispy salad on the side & a good glass of Red wine too. I have also used this recipe for pre-dinner nibbles - you need to stamp out small rounds of bread if you wish to serve them that way.


  1. Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
  2. Put the cheese into a mixing bowl and mash with a fork.
  3. Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
  4. Mix well & set aside.
  5. Place all the slices of bread on to the lined grill pan and toast until just golden brown.
  6. Take out and spread the UNTOASTED side with butter.
  7. Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
  8. Sprinkle with the Cayenne pepper.
  9. Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
  10. Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
  11. The ultimate supper dish!
  12. If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.
Most Helpful

This was so delish! My husband and my in laws raved about this when I served it this weekend along side a butternut squash soup and green salad for dinenr. Only changes I made was to use smaller pieces of bread (to make it more of a side), and I used a good quality gorgonzola instead of Stilton. I looked for Stilton at the store and they didn't have it. The only 'standard' blue cheeses were just that - standard.

Perfect - another master piece from FT! Thank you!

Chef Romano-Clarke February 07, 2012

Very good! I left the butter off the toast in a (probably vain) attempt to make this somewhat healthier, and it was still delicious.

wmk06 November 19, 2007