Somerset Cheddar and Blue Rarebits

13 October 2017 — Lunch, Party

Blue cheese Rarebit


  • 1 x French stick
  • 50g butter
  • 75g Bath Blue
  • 75g Somerset Cheddar
  • 2 eggs
  • 25g walnuts
  • Salt and pepper
  • 1 tsp English mustard powder
  • A pinch of mild chilli powder
  • A handful of chives, chopped

How to make it

This Rarebit recipe comes with a Somerset twist. It uses Somerset Cheddar and Bath Soft, both from the organic farm Bath Soft Cheese and featured in The Bath Organic Selection Box. This is a lovely dish to serve up as a light snack or as part of afternoon tea.

  • Preheat the oven to 200°C (180°C fan oven) Gas Mark 4. Slice the french stick at a sharp angle into thin rounds. Brush both sides with melted butter and bake for 10-12 mins. Allow to cool a little.
  • Preheat the grill to high.
  • Using the first egg, separate the yolk from the white. Mix, season and gently mash with half of the Bath Blue.
  • With the second egg. separate the yolk from the white. Mix with mustard powder and chilli then gently mash with half of the cheddar chunks.
  • Using the two mixtures, spread on the toasts. Using the left over cheese chunks and walnuts, sprinkle over the toasts.
  • Place under the grill until bubbling and golden.
  • Cool, and serve with a garnish of chives.
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