Stilton Chutney Rarebit Bites Recipes

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

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

STILTON TART WITH CRANBERRY CHUTNEY

Stilton Tart with Cranberry Chutney image

Categories Cheese Bake Cocktail Party Buffet Blue Cheese Cranberry Fall Winter Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 10

Ingredients

Pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)
Accompaniment: cranberry chutney
Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom
pie weights or raw rice

Steps:

Make tart shell:
Preheat oven to 350°F.
Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
Reduce oven temperature to 325°F.
Make filling:
Whisk together cream, whole egg, yolks, salt, and pepper until combined.
Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.
Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

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