📝 About This Recipe
These sophisticated Welsh Rarebit Bites transform the classic British comfort food into an elegant, party-ready hors d'oeuvre. Each toasted baguette round is crowned with a velvety, savory cheese custard enriched with dark Guinness, spicy English mustard, and a dash of Worcestershire sauce. Perfectly browned under the broiler, these bites offer a complex depth of flavor that is both nostalgic and deeply satisfying for the modern palate.
🥗 Ingredients
The Bread Base
- 1 loaf French Baguette (cut into 1/2-inch thick rounds)
- 2 tablespoons Unsalted Butter (melted, for brushing)
The Rarebit Sauce
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 8 ounces English Extra Sharp Cheddar (grated by hand for better melting)
- 1/2 cup Dark Stout or Guinness (at room temperature)
- 2 tablespoons Heavy Cream
- 1 teaspoon English Mustard Powder (such as Colman's)
- 1 tablespoon Worcestershire Sauce
- 1 pinch Cayenne Pepper
- 1 large Egg Yolk (beaten)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1/4 teaspoon Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a large parchment-lined baking sheet.
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2
Lightly brush each slice of bread with the 2 tablespoons of melted butter. Bake for 5-7 minutes until they are slightly crisp but not fully browned.
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3
While the bread toasts, melt the 3 tablespoons of butter in a medium saucepan over medium-low heat.
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4
Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste without letting it brown significantly.
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5
Slowly pour in the stout and heavy cream, whisking vigorously to ensure a smooth, thick consistency. The mixture will tighten up quickly.
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6
Stir in the mustard powder, Worcestershire sauce, and cayenne pepper. Continue to cook for 1 minute until the sauce is glossy.
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7
Lower the heat to minimum. Add the grated cheddar cheese one handful at a time, stirring gently until completely melted and smooth.
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8
Remove the pan from the heat. Allow the cheese mixture to cool for 2-3 minutes so it is not boiling hot.
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9
Quickly whisk in the beaten egg yolk. This provides a rich, custardy texture and helps the topping brown beautifully under the broiler.
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10
Spoon roughly one tablespoon of the cheese mixture onto each toasted baguette slice, spreading it right to the edges.
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11
Turn your oven to the broiler setting (high). Place the baking sheet back in the oven, about 5 inches from the heat source.
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12
Broil for 2-4 minutes. Watch closely! You want the cheese to bubble and develop dark, caramelized spots without burning the bread.
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13
Remove from the oven and let rest for 2 minutes to allow the cheese to set.
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14
Garnish with a light dusting of smoked paprika and a sprinkle of fresh chives before serving warm.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in starch which prevents a smooth melt. If the sauce becomes too thick or 'breaks,' add a splash more beer and whisk vigorously over very low heat. For a non-alcoholic version, substitute the stout with a high-quality non-alcoholic beer or beef consommé. Ensure the egg yolk is added only after the sauce has cooled slightly to prevent it from scrambling. Make the cheese mixture up to a day in advance and store in the fridge; just reheat gently before topping the bread.
🍽️ Serving Suggestions
Pair with a crisp, cold Pale Ale or the remaining Stout used in the recipe. Serve alongside a bowl of cornichons or pickled onions to cut through the richness of the cheese. Accompany with a simple arugula salad dressed in a sharp lemon vinaigrette. Offer a small bowl of chili jam or red onion marmalade on the side for dipping. These are excellent as a warm accompaniment to a cozy bowl of roasted tomato soup.