Name: Stilton & Chutney Rarebit Bites
Yield: 4 servings
Ingredients: 2 red onions, thinly sliced; 4 tablespoons muscovado sugar; 3 12 ounces balsamic vinegar; 10 58 ounces Stilton cheese, crumbled; 7 18 ounces parmesan cheese, grated; 2 tablespoons creme fraiche; 2 eggs, beaten; 2 tablespoons coarse grain mustard; hot sauce; 6 slices sourdough bread or 6 slices german rye bread or 6 slices pumpernickel bread

Servings: 4 persons

2 red onions, thinly sliced
4 tablespoons muscovado sugar
3 12 ounces balsamic vinegar
10 58 ounces Stilton cheese, crumbled
7 18 ounces parmesan cheese, grated
2 tablespoons creme fraiche
2 eggs, beaten
2 tablespoons coarse grain mustard
hot sauce
6 slices sourdough bread or 6 slices german rye bread or 6 slices pumpernickel bread

1
Put the onions, sugar and vinegar into a large pan on low heat.
2
Cook for about 25 minutes, stirring now and then, unttil gloopy and sticky.
3
Cool.
4
Mix together the ceese, creme fraiche, eggs and mustard with some seasoning, then chill.
5
To serve, heat the grill, lightly toast the bread and cut each slice into chunks.
6
Put onto a baking sheet, spread a tsp pf chutney on each chunk, then pile on the rarebit mixture - as much as the little squares can hold.
7
Grill for 3-5 minutes until golden brown and bubbling; then serve.
8
Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stilton & Chutney Rarebit Bites

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