Ingredients
Scale
- 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.
