Mini Cheese And Olive Welsh Rarebit Bites For Festive Frolics Food

BOOZY CHEESE ON TOAST (WELSH RAREBIT) RECIPE BY TASTY

Steps:

• Cut the centre out of a slice of bread, leaving only the thin crust in one piece - then cut that centre into smaller squares.
• Place all of the bread along with another regular full slice on a baking tray and lightly toast under a grill for a few minutes.
• Melt the butter in a pot on a medium-low heat, then add the cheese. Stir it all in until everything is melted.
• Gradually add the beer bit by bit, stirring until combined before adding the next bit of beer.
• Stir in the mustard and Worcestershire sauce and remove from the heat.
• Stack the hollowed out crust of the bread onto the full slice and drop in half of the small squares.
• Fill this with the cheese mixture, then top with whatever squares you have left over.
• Put it under the grill for another 1 or 2 minutes until the bread has fully toasted and the cheese mixture is slightly brown.
• Enjoy!

REAL WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat.

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.

OLIVE BITES

Steps:

• Mix cheeses and spices together till lump free.
• Add olives and gently mix till combined.
• Chill 30 minutes.
• Use a small cookie scoop and portion out filling. (100 disher).
• Drop into bread crumbs to coat and gently roll into balls.
• Place on baking sheet and freeze 20 minutes.
• Dip balls into beaten eggs a few at a time to coat.
• Use a fork to lift balls out of eggs and roll in bread crumbs.
• Freeze for 20 minutes.
• Repeat rolling in eggs and bread crumbs.
• Allow to dry for 15 minutes.
• Fry a few at a time at 350 till deeply browned.
• Drain on paper towels.

MINI CHEESE AND MEATBALLS

Steps:

• Preheat oven to 450*.
• Mix ground beef with all the ingreients except cheese.
• Mold 1 TBS meat mixture around a cube of cheese.
• Bake at 450* for 7-10 minutes or until meat is nicely browned on the outside.

RAREBIT

Steps:

• Toast the bread on one side.
• Combine all other ingredients.
• Spread on untoasted side of bread.
• Brown under a hot broiler.