Stilton & chutney rarebit bites

Stilton & chutney rarebit bites

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(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


    For the chutney

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

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    Comments, questions and tips

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    22nd Oct, 2012
    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.
    5th Oct, 2012
    We have these every Christmas prior to lunch. You cannot make enough of them they are so delish.
    17th Apr, 2012
    Really delicious! Just making the chutney was a little smelly process :)
    26th Jan, 2012
    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
    27th Dec, 2011
    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.
    2nd Nov, 2011
    these were so delicious i cant stop making them. How easy is that chutney !
    15th Feb, 2011
    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.
    25th Jan, 2011
    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! :)
    17th Dec, 2010
    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.
    12th Dec, 2010
    A huge success - really good combination and very festive.


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