Welsh Rarebit Toasts with Sharp Cheddar
Welsh Rarebit Toasts
Toasted bread covered with a savory melted sharp cheddar, mustard, ale, and Worcestershire sauce, then broiled until bubbling and browned.
Welsh rarebit turns a few sturdy pantry ingredients into a deeply savory cheese toast. Sharp cheddar melts into a smooth mustard sauce with a little ale for maltiness and Worcestershire sauce for a salty, tangy edge.
The bread matters because it has to stay crisp under the sauce. Thick-cut sourdough, country white, or a dense whole wheat loaf all work well once toasted on both sides before the topping goes on.
The sauce should be spoonable rather than runny. Cooking the flour briefly in butter keeps it from tasting raw, and adding the cheese off direct high heat helps the sauce stay glossy instead of oily.
Serve the rarebit right away, while the top is blistered and the toast still has crunch. A green salad, pickles, tomato wedges, or a fried egg can turn it into a fuller meal without complicating the recipe.
Nutrition (per serving)
Directions
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1
Heat the broiler with a rack about 6 inches from the heat source. Line a baking sheet with foil or parchment for easier cleanup.
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2
Arrange the bread on the baking sheet and broil for 1 to 2 minutes per side, until dry, crisp, and lightly golden. Set the toast aside but keep it on the baking sheet.
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3
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until the mixture smells nutty but has not browned.
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4
Slowly whisk in the ale, then the milk, scraping the corners of the pan so the sauce stays smooth. Simmer for 2 to 3 minutes, until lightly thickened.
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5
Reduce the heat to low and add the grated cheddar a handful at a time, whisking until each addition melts before adding more.
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6
Whisk in the Dijon mustard, Worcestershire sauce, cayenne, salt, and black pepper. The sauce should be thick enough to coat a spoon; cook 30 seconds longer if it looks loose.
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7
Spoon the hot cheese sauce evenly over the toasted bread, spreading it to the edges so the corners do not scorch under the broiler.
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8
Broil for 2 to 4 minutes, until the rarebit is bubbling with browned spots. Sprinkle with chives and serve immediately.
Ingredients
- Thick-Cut Sourdough Bread:4 slices
- Unsalted Butter:2 tablespoons
- All-Purpose Flour:1 tablespoon
- English Ale:1/2 cup
- Whole Milk:1/4 cup
- Sharp Cheddar Cheese, grated:8 ounces
- Dijon Mustard:1 tablespoon
- Worcestershire Sauce:1 teaspoon
- Cayenne Pepper:1/8 teaspoon
- Kosher Salt:1/4 teaspoon
- Black Pepper, freshly ground:1/4 teaspoon
- Chives, thinly sliced:1 tablespoon
Tips & Notes
- Grate the cheddar yourself if possible; pre-shredded cheese can make the sauce less smooth.
- Use a malty ale rather than a very bitter IPA so the cheese sauce stays balanced.
- For an alcohol-free version, replace the ale with additional whole milk and add a small splash of cider vinegar.
