Rarebit Tapas

Author: Canadian Living

Nippy cocktail-size Welsh rarebits topped with sweet-and-sour pickles are an innovative play on a traditional favourite.

  • Portion size 30 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • 30 baguette slices toasted
Topping:
  • 1 cup extra-old white Cheddar cheese shredded
  • 1/4 cup light cream cheese
  • 2 tablespoons beer
  • 2 tablespoons cider
  • 1 egg yolk
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons green onions thinly sliced
  • 2 tablespoons sweet red peppers finely diced
  • 1/4 cup sweet mixed pickles thinly sliced
  • 1/4 cup bread-and-butter pickle thinly sliced

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 101 mg
  • Protein 2 g
  • Calories 49.0
  • Total fat 2 g
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rarebit Tapas

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