Name: Welsh Rarebit
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: About 1 1/2 cups sauce
Ingredients: 1 tablespoon butter; 1 tablespoon flour; 1/2 cup porter beer; 1 teaspoon English mustard powder; 2 or 3 dashes hot sauce, such as Tabasco; 2 or 3 dashes Worcestershire sauce; 5 ounces sharpest Cheddar available, grated (about 2 cups); 5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled); Salt and freshly grated black pepper; Long thin slices of French baguette cut on a bias; Extra-virgin olive oil, for brushing; Cloves of garlic, halved; Thin slices tomato and diced tomatoes, for garnish; Crumbled bacon; Chopped fresh chives

Directions

Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth. Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes. Garnish with bacon, diced tomatoes and chives before serving.

Welsh Rarebit

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