Apple And Stilton Welsh Rarebit Bites Recipes

STILTON AND WALNUT WELSH RAREBIT - BLUE CHEESE ON TOAST

Stilton and Walnut Welsh Rarebit - Blue Cheese on Toast image

A very easy & tasty recipe which I first devised for using up the Post-Christmas Stilton Cheese, but now I will actually buy Stilton, when I can, or any other good quality blue cheese in order to make this supper dish! The only requirements are: good blue cheese and good "Country" style bread or home-made bread. I have used Walnut bread, Multi-grain Granary bread, French Baguette & Ciabatta bread in the past for this dish. There are numerous options and additions too - tomatoes go well on top as does a finely sliced spring onion. This recipe is great for a light supper dish with a crispy salad on the side & a good glass of Red wine too. I have also used this recipe for pre-dinner nibbles - you need to stamp out small rounds of bread if you wish to serve them that way.

Provided by French Tart

Categories Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces Stilton cheese or 8 ounces blue cheese
3 tablespoons cream or 3 tablespoons creme fraiche
1 teaspoon Worcestershire sauce
1/2 teaspoon English mustard or 1/2 teaspoon Dijon mustard
2 ounces walnut pieces
8 slices bread
2 ounces butter
1 teaspoon cayenne pepper
black pepper
salt (optional)

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.

Nutrition Facts : Calories 564.5, Fat 42.4, SaturatedFat 21.3, Cholesterol 85.6, Sodium 1167.2, Carbohydrate 29.5, Fiber 2.3, Sugar 3, Protein 18.6

STILTON & CHUTNEY RAREBIT BITES

Stilton & chutney rarebit bites image

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

Ingredients

2 red onions , thinly sliced
4 tbsp muscovado sugar
100ml balsamic vinegar
300g stilton , crumbled
200g parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche
2 eggs , beaten
2 tsp wholegrain mustard
6 slices sourdough bread or German rye bread

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

APPLE AND STILTON WELSH RAREBIT BITES

APPLE AND STILTON WELSH RAREBIT BITES image

Number Of Ingredients 9

Ingredients

½ ficelle or thin baguette, cut into ½" slices
3 tbsp. unsalted butter, melted
1 small tart apple, such as Granny Smith, peeled, halved, cored, and thinly sliced
8 oz. crumbled stilton or blue cheese, at room temperature
3 tbsp. crème fraîche
1 tsp. Worcestershire sauce
1 tsp. dijon mustard
1 tsp. honey
Kosher salt and freshly ground black pepper, to taste

Steps:

1. Heat a grill pan over medium-high heat. Brush baguette slices with melted butter; working in batches, grill, flipping once, until golden on both sides, about 2 minutes. Transfer to a parchment paper-lined baking sheet. Layer 2 apple slices on each toast; set aside. 2. Arrange an oven rack 4″ from broiler and heat broiler to high. Mix cheese, crème fraîche, Worcestershire, dijon, honey, salt and pepper in a small bowl. Spread about 1 tbsp. of the cheese mixture over each toast. Broil until topping is melted and golden brown, about 4 minutes.

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