Welsh Rarebit Crostinis
Servings: 6
Total Time: 30 minutes
Ingredients
8 oz strong sharp Cheddar, shredded
1 TBSP butter
2 tsp Worcestershire sauce
1 tsp dry mustard
2 tsp all purpose flour
pinch white pepper
1/4 cup milk
2 mini baguettes, sliced 3/4 inch thick on the bias (24 slices)
Directions
1. In a room temperature 12-inch non stick skillet combine the cheese, butter, Worcestershire sauce, dry mustard, flour and pepper. Toss with hands until well combined.
2. Add enough milk to moisten the mix, DO NOT GET TOO WET.
3. Turn the heat on medium low and stir with a non stick spatula until the cheese melts and a thickest paste.
4. Turn off the heat and allow to cool. This paste can be stored in the fridge for up to 2 weeks.
5. In the mean time place the baguette slices on baking sheet and toast under the broiler on one side.
6. Turn the little toasts over and top with the cheese paste.
7. Broil until the cheese is golden and bubbly.
8. Serve right away.
2. Add enough milk to moisten the mix, DO NOT GET TOO WET.
3. Turn the heat on medium low and stir with a non stick spatula until the cheese melts and a thickest paste.
4. Turn off the heat and allow to cool. This paste can be stored in the fridge for up to 2 weeks.
5. In the mean time place the baguette slices on baking sheet and toast under the broiler on one side.
6. Turn the little toasts over and top with the cheese paste.
7. Broil until the cheese is golden and bubbly.
8. Serve right away.
Notes & Tips
Often a dark beer such as Guinness stout or a porter are substituted for the milk in this recipe. If you have it, use it.