Toasty crostini serves as a perfect vessel for this delectable Welsh Rarebit!
So I checked out the National Food Holiday for today, my birthday 😉 , wondering what it could be… French macaron? Chocolate-hazelnut martini? Toasted ravioli with hot tomato oil?… Nope, none of the above. But, I was excited to discover that the food representing September 3rd is Welsh Rarebit, or Welsh Rabbit as it was originally named.
This bite is the bomb! (Are people saying that anymore?)
Probably one of the hippest foods you can eat. I mean…toast covered in a thick sauce of melty cheddar with beer and spices! Really?! This exists in the world?
Two of my all-time favorite things coming together to create one awesome appetizer: toast and cheese. Plus, today we’re taking it one step further – thanks to Chels who had the delicious idea – we’re topping these beauts with roasted broccoli and chopped scallion. Happy Birthday to me!
Truly, it’s the perfect pub food. Prepared using stout beer – biting into this crostini immediately transported me to a moody booth in a bustling pub on Penny Lane.
And what a treat; to travel, if only in our minds, to a British pub for bites and brews. You with me?
INGREDIENTS FOR WELSH RAREBIT:
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 2 tsp. dry mustard
- 1 Tbsp. Worcestershire sauce
- 8 oz. shredded sharp cheddar
- 3/4 cup stout beer
- 3 – 4 drops hot sauce
- 16 crostini (you can be flexible with the bread – rye is great, English muffins are awesome, etc…) (Slice bread diagonally into 1/4″ slices. Lightly brush both sides with olive oil, place on baking sheet and sprinkle with salt. Bake 5 -7 minutes on each side until golden.)
- roasted broccoli florets (Place 1 – 2 cups florets on sheet pan with a good drizzle of olive oil, kosher salt and pepper. Roast on 400 F for about 30 minutes until soft and caramelized.) (optional)
- salt & pepper
- olive oil
- chopped scallion (optional)
INSTRUCTIONS:
- Once you have your ingredients assembled, melt the butter in a medium saucepan over low heat.
- Whisk in the flour for 2 – 3 minutes until a light golden color emerges.
- Next, add the cheddar, beer, Worcestershire sauce, dry mustard, and hot sauce.
- Stir until smooth and fully melted, about 4 – 5 minutes.
- When ready, spread the cheese sauce on your toasted crostini.
- Have your broiler set to high. Pop your bread under the broiler for about 60 seconds and watch the magic happen.
- You’ll begin to see the cheese start to brown and bubble. Remove from oven.
- If adding roasted broccoli &/or chopped scallion, now is the time!
- Plate it warm and try to get it to the table before taking a bite. (I had no luck!)
This tasty little nibble is so simple to make and absolutely worth a try!
Buon Appetito!
MORE CHEESY RECIPES:
Stuffed Bell Peppers with Meatballs & Fontina Cheese
Welsh Rarebit
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 2 tsp. dry mustard
- 1 Tbsp. Worcestershire sauce
- 8 oz. shredded sharp cheddar
- 3/4 cup stout beer
- 3 – 4 drops hot sauce
- 16 crostini (Slice bread diagonally into 1/4″ slices. Lightly brush both sides with olive oil, place on baking sheet and sprinkle with salt. Bake at 400 F for 5 –7 minutes on each side until golden.)
- roasted broccoli florets (Place 1 – 2 cups florets on sheet pan with a good drizzle of olive oil, kosher salt and pepper. Roast on 400 F for about 30 minutes until soft and caramelized.) (optional)
- salt & pepper
- olive oil
- chopped scallion (optional)
Instructions
- Once you have your ingredients assembled, melt the butter in a medium saucepan over low heat.
- Whisk in the flour for 2 – 3 minutes until a light golden color emerges.
- Next, add the cheddar, beer, Worcestershire sauce, dry mustard, and hot sauce.
- Stir until smooth and fully melted, about 4 – 5 minutes.
- When ready, spread the cheese sauce on your toasted crostini.
- Have your broiler set to high. Pop your bread under the broiler for about 60 seconds and watch the magic happen.
- You’ll begin to see the cheese start to brown and bubble. Remove from oven.
- If adding roasted broccoli &/or chopped scallion, now is the time!
- Add a couple grinds of black pepper.
- Plate it warm and try to get it to the table before taking a bite. (I had no luck!)
Notes
If adding the broccoli to the crostini, that can be roasted at the same time that the bread is toasting up.
Recipe Note:
Updated Post: September 3, 2020
Original Post: September 4, 2013
superb recipe , loved it.
Thank you!
One of my faves! I remember having a yummy version of this a while back in Montreal! Now, I’m totally craving again. I’d even eat this for breakfast! Hope your week is going great 🙂 XOXO
Breakfast, lunch or dinner! I couldn’t agree more…this is a yummy one! Thank you, my friend!! XOXO
It’s a pity that you can’t take a piece directly from your photo … It looks so delicious, I feel hungry)))
Such a nice thing to say! Thank you, Albert! Wish we could make that happen! 🙂
Fabulous. And brilliant! I always got confused with the name… does it contain rabbit or not?!!
O know – I used to, too! There is no rabbit! 🙂
I hope you had a GREAT birthday Annie! And guess what – you’ve inspired me to look up my own National food holiday for my birthday, and it turns out to be National cookie day. Hah! How fitting. Anyway, these are better than anything I would have seen served at a pub. Delicious!!
Cookie day?! That makes sense! 😉 Yeah – this is a very authentic treat! 🙂
We love Welsh Rarebit! Your bite size version is party perfect and just the right side for tomato soup. Genius idea, Annie!
Mmmmm- would love it with tomato soup!!
Happy Birthday, Annie!!!
Thank you so much, Barb! 🙂
Well first … HAPPY BIRTHDAY!!! Hope you have a wonderful day and eat lots of this wonderful treat. Melty cheese is always a good idea, but especially on a special day. Have a good one 🙂
Thank you, Jennifer!! Oh yes – when melty cheese shows up for the party, we’re happy folks!! 🙂
Omg- yum! I too thought it was a weird bunny stew- it’s way better then that!!! A must try!❤
Haha – right?! It is sooo good! Really rich flavor!