Rarebit Tapas
Nippy cocktail-size Welsh rarebits topped with sweet-and-sour pickles are an inno-vative play on a traditional favourite.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 49 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 101 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 2% |
| vit C | 2% |
| folate | 4% |
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30 slices (1/2 inch/1 cm thick) baguette, toasted
Topping:
1 cup (250 mL) shredded extra-old white Cheddar cheese
1/4 cup (50 mL) light cream cheese
2 tbsp (25 mL) beer or cider
1 egg yolk
1/2 tsp (2 mL) Worcestershire sauce
2 tbsp (25 mL) thinly sliced green onions
2 tbsp (25 mL) finely diced sweet red pepper
1/4 cup (50 mL) thinly sliced sweet mixed or bread-and-butter pickles
Preparation:
Topping: In food processor, purée together Cheddar cheese, cream cheese, beer, egg yolk and Worcestershire sauce until smooth. Scrape into bowl; stir in onions and red pepper. Spread heaping teaspoonful (5 mL) over each toast. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Broil just until cheese is melted and golden, about 2 minutes. Top each with pickle slice.
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