Easy cheesy tomato rarebits
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Adam Gray's rarebit recipe makes a great speedy lunch or quick snack, as there's no roux needed for the rich cheese topping. The cheese mix can be made ahead and stored in the fridge or freezer until needed, meaning this gourmet cheese-on-toast can be rustled up in moments.
First published in 2015
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Ingredients
Metric
Imperial
- 150g of low fat cream cheese
- 1 egg yolk
- 230g of mature cheddar, finely grated
- 1/4 bunch of chives, finely chopped
- 1 baguette
- 5 plum tomatoes, sliced
- 1 pinch of salt
- 1 pinch of black pepper
SAVE RECIPE
Method
1
Mix the cream cheese and egg yolk together in a bowl, adding a pinch of salt and pepper
- 150g of low fat cream cheese
- 1 egg yolk
- 1 pinch of salt
- 1 pinch of black pepper
2
Mix in the grated cheddar and the chopped chives
- 230g of mature cheddar, finely grated
- 1/4 bunch of chives, finely chopped
3
Slice the baguette on a slight angle into 3cm slices. Preheat a grill and place the slices under the grill to toast, for approximately 2 minutes on each side depending on the power of your grill
- 1 baguette
4
Place a slice of the tomato on each slice of baguette. Place a heaped dessert spoon of the rarebit mixture on top of the tomato slices and spread out slightly
- 5 plum tomatoes, sliced
5
Place the toast under a hot grill and cook until the rarebit mixture turns a light golden colour and starts to bubble, approximately 2-4 minutes. Serve immediately
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