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West country rarebit crostini with caramelised shallots

A classic recipe served in a new way - these crostini are made using French bread, and can be prepared well in advance

West country rarebit crostini with caramelised shallots

Method

1. Preheat the oven to 200C/gas 6. Cut French bread diagonally into 1cm thick slices and brush each piece with olive oil. Place on a baking sheet and bake for 10 - 12 minutes, until crisp and golden. Halve the garlic cloves and rub each one over the surface of the bread.

2. Roast the shallots with the olive oil and balsamic vinegar at the same temperature as you baked the bread. Cook for about 30 minutes, until softened. If they get too brown, cover with damp parchment paper. Remove from the oven and halve the shallots.

3. For the rarebit; warm the milk in a saucepan but don't let it boil. Remove the pan from the heat and stir in the cheese until melted. Add the flour, mustard powder and seasonings and stir over a gentle heat until the mixture becomes a thick paste. Cool for a couple of minutes before beating in the egg yolks.

4. Spoon rarebit mixture onto the prepared crostini slices and top with the shallots. Bake for 10 - 15 minutes at 200°C, until the cheese begins to bubble and brown at the edges.

5. Top with fresh redcurrants for a decorative finish.

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Prep: 40 min
Cook: 15 min

Ingredients

For the rarebit

redcurrant sprigs, to garnish
1/2 tsp mustard powder
2 egg yolks
25g plain flour
300g extra mature West Country Farmhouse Cheddar cheese
5 tbsp Milk
Tabasco sauce, to taste
Worcestershire sauce, to taste
1 French stick
1 tbsp extra virgin olive oil
2 garlic cloves, crushed