Recipe courtesy of Robert Irvine
Print
Welsh Rarebit
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Intermediate
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Intermediate

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

Preheat oven to 325 degrees F.

Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.

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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