Stilton & chutney rarebit bites

Stilton & chutney rarebit bites

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 15 mins Cook: 40 mins


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

  • Vegetarian

Nutrition: per canape

  • kcal153
  • fat9g
  • saturates6g
  • carbs10g
  • sugars5g
  • fibre0g
  • protein8g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.


For the chutney

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

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

For the rarebit

  • 300g Stilton, crumbled



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 200g Parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp crème fraîche
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp wholegrain mustard
  • 6 slices sourdough bread or German rye bread


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (15)

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

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

deika1's picture

Really delicious! Just making the chutney was a little smelly process :)

lesleyviggers's picture

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

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

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

cakeanyone's picture

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

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

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

A huge success - really good combination and very festive.

ttcanner88's picture

What kind of "Seasoning" and how much?

HB3's picture

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

urbanlu's picture

Absolutely scrumptous - everyone loved this and kept asking for more!

elainegrima's picture

I used chedder instead of stilton... it turned out super yummy!!!

emmacook's picture

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover a BBC Good Food Show near you.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.