Welsh rarebit toasts with Prosciutto
I love this classic Welsh recipe, it’s basically cheese on toast with beer and mustard, what’s not to like? This is a great lunchtime meal and goes great with a lightly dressed salad
Yield (serves): 6
Prep time: 10 minutes
Cooking time: 10 minutes
¼ cup (55 g) unsalted butter
½ cup (50 g) plain white flour
¾ cup (150 ml) Whole milk
¾ cup (150 ml) bitter or pale ale
1 cup (150 g) grated cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon Wholegrain mustard
Seasoning to taste
12 slices good quality prosciutto
12 slices fresh crusty bread
1. Melt the butter in a pan and stir in the flour and cook for two minutes. Gradually stir in the bitter or pale ale and the milk to make a very thick, smooth sauce.
2. Add the grated Cheddar, stir until melted, and then season with mustard, Worcestershire sauce, salt and black pepper. Set to one side to cool
3. Slice 12 pieces of fresh crusty bread and lightly toast both sides under the grill, then take your Welsh rarebit mix and spread generously of the bread. Return to the grill and toast until the tops of the toasts are golden and bubbling
4. Remove the toasts from the grill and place a folded slice of prosciutto on top of each toast.
5. Serve immediately with a dressed rocket/arugula salad.
Try serving with crispy bacon instead of prosciutto for a different texture
For a vegetarian alternative try serving the rarebit toasts with pan fried mushrooms
Old World: Asti Sparkling wine from Italy. Proseco. Still red wine Primitivo.
New World: Rose Sparkling wine. Rose still Wine/red: Zinfandel or Primitivo.