Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Welsh Rarebit (Cheddar Beer Toast)
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 187
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 33 mg
- Sodium
- 296 mg
This take on Welsh Rarebit is a great last-minute party snack or part of a simple dinner. The cheese topping is like a fondue--just switch out the Gruyere cheese for Cheddar and white wine for beer. It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 187
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 33 mg
- Sodium
- 296 mg
Ingredients
Directions
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22m
Easy
CLASS
- Preheat the broiler.
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the Cheddar, dry mustard, paprika and cayenne and a pinch each of salt and black pepper and whisk to combine. As the cheese melts, gradually add the pale ale, stirring to combine. Bring to a simmer, whisking until smooth. Remove from the heat.
- Place the baguette slices on a baking sheet. Spoon on the cheese sauce and coat each slice in the middle. Broil until the cheese is bubbly and browned, about 2 minutes (watch closely, as broilers vary). Top with chives and enjoy!
