Name: Stilton & chutney rarebit bites
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: British
Ingredients: 2 red onions thinly sliced; 4 tbsp muscovado sugar; 100ml balsamic vinegar; 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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Stilton & chutney rarebit bites

Stilton & chutney rarebit bites

Laura and Jess Tilli

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Serves 8

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.17 ratingsRate

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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

Vegetarian

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A star rating of 4.4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per canape

kcal153
fat9g
saturates6g
carbs10g
sugars5g
fibre0g
protein8g
salt0.61g

low

Method

step 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.
step 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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A star rating of 4.5 out of 5.17 ratings

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