Stilton Chutney Rarebit Bites Food
STILTON RAREBIT
This recipe makes the most of leftover Stilton - but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).
Categories Leftovers Bread Recipes Christmas: Drinks, Parties and Buffets Christmas: What's Left?
Yield Serves 4 as a snack or 10 as a pre-dinner nibble
Number Of Ingredients 9
Steps:
- Pre-heat the grill to its highest setting and line either the grill pan or a baking tray with kitchen foil. Put the cheese into a mixing bowl. Use a fork to finely crumble the cheese, then stir in the egg, shallot, Worcestershire sauce, mustard and sage (plus the walnuts, if using). Now spread the cheese mixture thickly over the bruschettini, making sure you take the mixture to the edge or they will burn. Sprinkle with cayenne pepper. Then place the bruschettini on to the foil-lined grill pan or baking tray and grill for 2 minutes, until the cheese is golden and bubbling. Serve warm.
STILTON & CHUTNEY RAREBIT BITES
The chutney for this moreish canape can be made in bigger quantities and stored in jars for a couple of months - delicious with cheese and crackers
Provided by Laura and Jess Tilli
Categories Buffet, Snack, Starter
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Protein 8 grams protein, Sodium 0.61 milligram of sodium
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