Cheddar and Ale Rarebit with Roast Tomatoes
Thick toast spread with a mustardy cheese and ale sauce and grilled until bubbling, with sweet blistered tomatoes on the side.
Ingredients
- Mature Cheddar200 g
- Brown ale4 tbsp
- Butter15 g
- Plain flour1 tbsp
- English mustard1 tsp
- Egg yolk1 pc
- Thick sliced bread4 slices
- Cherry tomatoes on the vine250 g
- Olive oil1 tbsp
Method
- 01
Heat the oven to 200C, toss the tomatoes with the olive oil, season and roast for 12 minutes until the skins blister.
- 02
Meanwhile, melt the butter in a small pan over medium heat, stir in the flour and cook for 1 minute, then gradually whisk in the ale until smooth.
- 03
Take the pan off the heat and beat in the grated cheese, mustard and egg yolk to make a thick paste, seasoning with black pepper.
- 04
Heat the grill to high and toast the bread for 2 minutes on each side.
- 05
Spread the cheese mixture thickly right to the edges of the toast and grill for 3-4 minutes until bubbling and browned in patches, then serve with the tomatoes.
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