Stilton & chutney rarebit bites

Stilton & chutney rarebit bites

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per canape

kcalories
153
protein
8g
carbs
10g
fat
9g
saturates
6g
fibre
0g
sugar
5g
salt
0.61g

Ingredients

For the chutney

  • 2 red onions, thinly sliced
  • 4 tbsp muscovado sugar
  • 100ml balsamic vinegar

For the rarebit

  • 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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, January 2009

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Comments

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antonywaddingham's picture

Really easy and tasty, fantastic for a nibble before dinner and also very Chrismassy. Also used a mixture of cheeses including cheddar and always the first empty plate. Lovely on a simple mini baguette which is also very easy to cut, cook and store surplus for another time or recipe.

curlylox's picture
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We have these every Christmas prior to lunch. You cannot make enough of them they are so delish.

deika1's picture
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Really delicious! Just making the chutney was a little smelly process :)

lesleyviggers's picture
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made these with value stilton and they were fab next time i used foccaccia and it was a disaster bread too holey and dry - a real mess stick to sourdough !!

kathryndonna's picture
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I found the topping a bit too wet and most of it had run off of the toast by the time it was cooked. What was left tasted good though.

lesleyviggers's picture
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these were so delicious i cant stop making them. How easy is that chutney !

cakeanyone's picture
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Made these as canapes and they went down extremely well. I only used 150g parmesan and that was fine. Will chop onions rather than slice next time to make them easier to eat! Made some ciabatta and used that rather than sour dough/German rye.

missward94xx's picture
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I made these for my Hospitality and Catering course at GCSE and they turned out lovely! The plates were cleared and everyone was smiling!! It's a great recipe! :)

goldsmiths's picture
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I made these as one of the canopes for my annual Christmas Party and they went down really well although they are a little messy for nibbles and probably better as a starter to a hearty meal as knife and fork are required.

eleanormayo's picture
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A huge success - really good combination and very festive.

ttcanner88's picture

What kind of "Seasoning" and how much?

hazbaz's picture
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Made these for a dinner party and everyone loved them - great recipe. Had lots of the cheese mixture left over though

urbanlu's picture
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Absolutely scrumptous - everyone loved this and kept asking for more!

elainegrima's picture
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I used chedder instead of stilton... it turned out super yummy!!!

emmacook's picture
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Really lovely made on Saturday for family dinner, making again on xmas day.Used my own homemade chuntney and found the mixture went a long way , gorgeous.

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