Westcountry Rarebit Crostini with Caramelised Shallots
A classic recipe served in a new way. The crostini are made using French bread and can be prepared in advance. Modify the amount of Tabasco and Worcestershire sauce you use depending upon how hot you can take it!
Makes: 20 Crostini
Preparation Time: 40 minutes
Cooking Time: 10–15 minutes
- 1 Long stick French bread
- 1 tbsp Extra virgin olive oil
- 2 Cloves garlic, crushed
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 10 Shallots, peeled
- 5 tbsp Milk
- 300g/11oz Extra Mature West Country Farmhouse Cheddar, grated
- 25g/1oz Plain flour
- 2 Medium egg yolks
- ½ tsp Mustard powder
- Good splash Tabasco and Worcestershire Sauce
- Sprig Fresh redcurrants to garnish
- Cut French bread diagonally into thin 1cm thick rounds. Brush with the olive oil. Place on a baking sheet and oven bake for 10 – 12 minutes at 200°C/400°F/Gas Mark 6 until crisp and golden. Halve garlic cloves and rub over bread surface,
- Oven roast the shallots with the olive oil and balsamic at 200°C/400°F/Gas Mark 6 for about 30 minutes until soft, covering with wetted baking parchment if they start to excessively brown. Once cooked halve shallots.
- Prepare the rarebit. Warm the milk in a medium size pan but do not allow to boil. Stir in the cheese until melted. Add the flour, mustard powder and seasonings and stir over a gentle heat until a thick paste is made. Cool for a couple of minutes before beating in the egg yolks.
- Spoon rarebit mix onto the prepared crostini and top with the shallots. Cook for 10 – 15 minutes at 200°C/400°F/Gas Mark 6 until the cheese begins to bubble and brown at the edges.
- Top with fresh redcurrants for a decorative finish.