Recipe courtesy of Robert Irvine

Welsh Rarebit

  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 servings
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Ingredients

1 loaf French bread

4 ounces (1 stick) butter, approximately

1/2 cup Parmesan

1 pint (2 cups) heavy cream

3 tablespoons English dry mustard

4 dashes (about 1/2 teaspoon) Worcestershire sauce

1 teaspoon cayenne pepper

1 1/2 pounds English sharp Cheddar, grated

Directions

  1. Preheat oven to 325 degrees F.
  2. Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
  3. Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.

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