Recipe developed and contributed by Maureen Gualtieri
If you’re looking for a fancier version of grilled cheese or cheese toast, I’m here to tell you: Welsh rarebit is quick, easy, and fits the bill for a rich, show-stopping snack! This traditional Welsh dish gets a Canadian twist thanks to DFC’s Maple Bacon mustard. For even more fun variations, add a layer of real (or vegan) crisp-cooked bacon and sliced Granny Smith apple just before broiling! Enjoy with a light side, like salad or veggie-filled soup.
Welsh Rarebit
(Yield: 8 servings)
8 thick slices of your favourite robust bread
4 tbsp (56g) unsalted butter
4 tbsp (32g) all-purpose flour
1 c. (250ml) stout beer, warmed
3 1/2 c. (400g) grated extra-mature Welsh cheddar cheese
1 tbsp (15ml) DFC’s Maple Bacon mustard
1 tsp freshly cracked black pepper
dash white pepper
1 tsp smoked paprika
parsley for garnish
Toast your bread to the desired doneness and arrange pieces in one layer on a foil-covered baking sheet.
In a medium-sized heavy-bottomed saucepan, melt your butter. Add the flour and mix in with a spoon; keep stirring continuously until the mixture darkens the teeniest bit and starts smelling like a wonderful shortbread. Start adding the warmed stout a splash at a time, whisking each addition vigorously until smooth. When all stout is added and whisked, stir in the spices—black/white pepper, smoked paprika, and DFC’s Maple Bacon mustard. Then, whisk in the grated cheese in small handfuls, again until each is well-incorporated.
Move your oven rack to its top setting, and start up your broiler. Scoop 2 – 3 tablespoonfuls of cheese mixture onto each toasted bread slice, and spread until the entire surface is covered. Pop the pan under the broiler and watch carefully; remove when the cheese mixture is bubbling and turning golden brown in spots.
Garnish with parsley and enjoy immediately!
