“These make nice canapés or appetizers - whatever you want! Found this recipe a while back and am just coming around to posting it :) here's the web site. bbcgoodfood.com/recipes8861/. Hope you enjoy! !”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • FOR THE CHUTNEY
  • 2 red onions, thinly sliced
  • 4 tablespoons muscovado sugar
  • 3 12 ounces balsamic vinegar
  • FOR THE RAREBIT
  • 10 58 ounces Stilton cheese, crumbled
  • 7 18 ounces parmesan cheese, grated
  • 2 tablespoons creme fraiche
  • 2 eggs, beaten
  • 2 tablespoons coarse grain mustard
  • hot sauce
  • 6 slices sourdough bread or 6 slices german rye bread or 6 slices pumpernickel bread

Directions

  1. Put the onions, sugar and vinegar into a large pan on low heat.
  2. Cook for about 25 minutes, stirring now and then, unttil gloopy and sticky.
  3. Cool.
  4. Mix together the ceese, creme fraiche, eggs and mustard with some seasoning, then chill.
  5. To serve, heat the grill, lightly toast the bread and cut each slice into chunks.
  6. Put onto a baking sheet, spread a tsp pf chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold.
  7. Grill for 3-5 minutes until golden brown and bubbling; then serve.
  8. Enjoy!

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