Westcountry Rarebit Crostini With Caramelised Shallots
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
20 Rarebit Crostini
- Serves:
- 20
ingredients
-
Crostini
- 1 long stick French bread
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, finely minced
-
Shallots
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 10 shallots, peeled
-
Rarebit
- 5 tablespoons milk
- 300 g cheddar cheese, grated
- 25 g plain flour
- 2 medium egg yolks
- 1⁄2 teaspoon mustard powder
- 1 dash Tabasco sauce
- 1 dash Worcestershire sauce
directions
- Making the Crostini: Cut the French bread diagonally into thin 1cm thick rounds. Brush each round with the olive oil and divide the garlic between the rounds. Place the bread rounds on a baking sheet and oven bake for 10 – 12 minutes at 200°C/400°F/Gas Mark 6 until crisp and golden.
- Roasting the shallots: Oven roast the shallots with the olive oil and balsamic at 200°C/400°F/Gas Mark 6 for about 30 minutes until soft, covering with wetted baking parchment if they start to excessively brown. Once cooked halve the shallots.
- Preparing the rarebit mixture: Warm the milk in a medium size pan but do not allow to boil. Stir in the cheese until melted; add the flour, mustard powder and, Tabasco and Worcestershire Sauces and stir over a gentle heat until a thick paste is made. Cool for a couple of minutes before beating in the egg yolks.
- Making the rarebits: Spoon the rarebit mix onto the prepared crostini and top with the shallots. Cook for 10 – 15 minutes at 200°C/400°F/Gas Mark 6 until the cheese begins to bubble and brown at the edges.
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Reviews
-
OMG - This was good! A bit more time consuming to make than a traditional rarebit but so worth the extra effort. The taste combination is wonderful! You need a very strong cheddar otherwise the garlic overpowers it. Absolutely wonderful and great party food. Nice to see a rarebit recipe that includes the egg yolk - lots of the recipes on here miss them out. I will make again but double the quantity - I think I ate half of them on my own LOL. Thanks
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!