Apple And Stilton Welsh Rarebit Bites Food

STILTON & CHUTNEY RAREBIT BITES

Steps:

• Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, 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 of chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.

MINI CHEESE AND OLIVE WELSH RAREBIT BITES FOR FESTIVE FROLICS!

Steps:

• 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.

STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST

Steps:

• Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
• Put the cheese into a mixing bowl and mash with a fork.
• Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
• Mix well & set aside.
• Place all the slices of bread on to the lined grill pan and toast until just golden brown.
• Take out and spread the UNTOASTED side with butter.
• Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
• Sprinkle with the Cayenne pepper.
• Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.
• Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine!
• The ultimate supper dish!
• 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.