Westcountry Rarebit Crostini with Caramelised Shallots
Elevate your appetizer game with these irresistible Westcountry Rarebit Crostini with Caramelised Shallots—a delightful fusion of classic British flavors and gourmet flair. Crispy, golden baguette slices serve as the perfect base for a rich and savory rarebit topping, featuring mature cheddar cheese, English ale, whole grain mustard, and a hint of Worcestershire sauce. Crowned with sweet, buttery caramelised shallots, this dish strikes the perfect balance between indulgence and sophistication. Whether you’re hosting a party or treating yourself to a warm and hearty snack, these crostini are easy to assemble and deliver restaurant-quality flavor in every bite. Ready in just 40 minutes, they’re the ideal crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 1 whole baguette
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 whole shallots
- 1 teaspoon brown sugar
- 150 grams mature cheddar cheese
- 1 teaspoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons English ale or beer
- 1 whole egg yolk
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Slice the baguette into 12 thin rounds, about 1 cm thick, and arrange them on the prepared baking sheet.
Brush both sides of each slice with olive oil and bake for 6-8 minutes, flipping halfway, until golden and crisp. Set aside to cool.
While the crostini cool, thinly slice the shallots.
Heat the butter in a skillet over medium heat. Add the shallots and cook for 5-6 minutes until they start to soften.
Add the brown sugar, reduce the heat to low, and cook for another 10 minutes, stirring occasionally, until the shallots caramelise. Remove from heat and set aside.
In a bowl, mix the grated cheddar, mustard, Worcestershire sauce, ale, egg yolk, thyme, salt, and pepper until well combined to create the rarebit topping.
Spoon the rarebit mixture generously onto each crostini and return them to the baking sheet.
Place the crostini under a hot grill (broiler) for 2-3 minutes, watching closely, until the topping is bubbly and golden.
Top each rarebit crostini with a small amount of the caramelised shallots.
Serve warm as an appetizer or a luxurious snack.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 113012 mg | 4914% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 29.0 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1345 mg | 103% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
