- Cook Time: 15 minutes
- Prep Time: 40 minutes
- Effort: easy
For the rarebit
- sprigs redcurrants, to garnish
- 1/2 tsp mustard powder
- 2 egg yolks
- 25 g plain flour
- 300 g extra mature West Country Farmhouse cheddar cheese
- 5 tbsp milk
- tabasco, to taste
- Worcestershire sauce, to taste
- 1 French stick
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
For the shallots
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- shallots, peeled
1. Preheat the oven to 200C/gas 6. Cut French bread diagonally into 1cm thick slices and brush each piece with olive oil. Place on a baking sheet and bake for 10 - 12 minutes, until crisp and golden. Halve the garlic cloves and rub each one over the surface of the bread.
2. Roast the shallots with the olive oil and balsamic vinegar at the same temperature as you baked the bread. Cook for about 30 minutes, until softened. If they get too brown, cover with damp parchment paper. Remove from the oven and halve the shallots.
3. For the rarebit; warm the milk in a saucepan but don't let it boil. Remove the pan from the heat and stir in the cheese until melted. Add the flour, mustard powder and seasonings and stir over a gentle heat until the mixture becomes a thick paste. Cool for a couple of minutes before beating in the egg yolks.
4. Spoon rarebit mixture onto the prepared crostini slices and top with the shallots. Bake for 10 - 15 minutes at 200°C, until the cheese begins to bubble and brown at the edges.
5. Top with fresh redcurrants for a decorative finish.
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