Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Recipe by French Tart
READY IN: 20mins
SERVES: 12

INGREDIENTS

Nutrition
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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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