Stilton & Chutney Rarebit Bites
Ready In: 55 mins
Serves: 8
Ingredients
FOR THE CHUTNEY
- 2 red onions, thinly sliced
- 4 tablespoons muscovado sugar
- 3 1⁄2 ounces balsamic vinegar
FOR THE RAREBIT
- 10 5⁄8 ounces Stilton cheese, crumbled
- 7 1⁄8 ounces parmesan cheese, grated
- 2 tablespoons creme fraiche
- 2 eggs, beaten
- 2 tablespoons coarse grain mustard
- hot sauce
- 6 slices sourdough bread or 6 slices german rye bread or 6 slices pumpernickel bread
Directions
- Put the onions, sugar and vinegar into a large pan on low heat.
- Cook for about 25 minutes, stirring now and then, unttil gloopy and sticky.
- Cool.
- Mix together the ceese, creme fraiche, eggs and mustard with some seasoning, then chill.
- To serve, heat the grill, lightly toast the bread and cut each slice into chunks.
- Put onto a baking sheet, spread a tsp pf chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold.
- Grill for 3-5 minutes until golden brown and bubbling; then serve.
- Enjoy!
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