Stilton Rarebit

This recipe makes the most of leftover Stilton – but it could be made with any hard cheese (or even a mixture of all those end bits clinging to the rind).

Serves 4 as a snack or 10 as a pre-dinner nibble

This recipe is from Delia's Happy Christmas

Stilton Rarebit
 8 oz (225 g) Stilton, rind removed
 1 large egg
 1 large shallot, finely chopped
 1 teaspoon Worcestershire sauce
 ¼ teaspoon English mustard powder
 1 heaped teaspoon chopped fresh sage
 1 oz (25 g) walnut pieces, if you like
 4 thick slices of bread (or 16 slices of ciabatta 1cm thick) well toasted
 1 teaspoon cayenne pepper


Pre-heat the grill to its highest setting and line either the grill pan or a baking tray with kitchen foil.

Put the cheese into a mixing bowl. Use a fork to finely crumble the cheese, then stir in the egg, shallot, Worcestershire sauce, mustard and sage (plus the walnuts, if using).

Now spread the cheese mixture thickly over the bruschettini, making sure you take the mixture to the edge or they will burn.

Sprinkle with cayenne pepper.

Then place the bruschettini on to the foil-lined grill pan or baking tray and grill for 2 minutes, until the cheese is golden and bubbling.

Serve warm.

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