Welsh Rarebit Cheese Toast

Thick country bread soaked in a creamy cheddar sauce deepened by dark beer. The surface should show dark bubbles and a gratin crust that cracks under the teeth.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 653
• Protein: 27 g
• Carbs: 59 g
• Fat: 32 g

Ingredients

• 300 g Cheddar cheese ( grated )
• 120 ml Brown beer ( room temperature )
• 30 g Minimum butter sweet
• 30 g Wheat flour
• 4 piece Country bread ( thick slices )
• 2 tsp Mustard
• 2 pinch Black pepper ground
• 2 tsp Worcestershire sauce

Instructions

1. Toasting the bread

   Place the slices of country bread under the oven grill. The bread should be firm and colored on both sides so as not to soften under the weight of the sauce.

2. Preparing the roux

   In a small saucepan, melt the butter. When it foams, pour in the flour all at once. Whisk until the dough pulls away from the sides and starts to smell like biscuits.

3. Binding with beer and cheese

   Gradually pour the dark beer over the roux while whisking. Once the sauce is thick, stir in the grated cheddar, mustard, and Worcestershire sauce. Stir until the sauce coats the spoon and is perfectly smooth.

4. Final browning

   Generously coat the toasts with the cheese cream. Bake under the grill at full power. Remove when the sauce bubbles and brown spots appear on the surface.

Chef's tips

• Do not let the sauce boil once the cheese is added, otherwise the fat will separate.
• Use an aged cheddar for a stronger taste and better melting.

Storage

Consume immediately out of the oven. Does not store well.