Cropwell Bishop Stilton & red onion chutney rarebit bites

Makes: 16   

Preparation time: 10 minutes

Cooking time: about 5 minutes

 

Ingredients:

For the rarebit:

  • 300g Cropwell Bishop Blue Stilton, crumbled

  • 2 eggs, beaten

  • 1 tablespoon wholegrain mustard

  • 1 tablespoon crème fraiche

  • Freshly ground black pepper
  • 8 small slices sourdough or walnut bread, halved

  • 3 tablespoons caramelised red onion chutney

 

To serve: 

Fresh watercress leaves, to garnish

 

Method:

  1. In a small bowl, beat together all the rarebit ingredients. 

  2. Place the bread on a baking tray and lightly toast on both sides, under a pre-heated hot grill.

  3. Spread each slice of bread with a little of the chutney, then pile the rarebit on top.

  4. Grill for 3-5 minutes until golden and bubbling.

  5. Serve immediately garnished with watercress.