Make a deliciously cheesy welsh rarebit topped with pear and mustard with this quick and easy recipe. Perfect as a snack or a dinner party appetiser.
Ingredients
1 tablespoon butter
1 tablespoon flour
1 cup beer at room temperature
250g grated mature cheddar cheese
2 teaspoon English mustard
2 tablespoon Worcestershire sauce
Ground black pepper
8 thick slices of whole grain bread
2 Beurre Bosc pears, core removed and sliced
Grated parmesan cheese
4 slices prosciutto, grilled and cooled
Fresh sage leaves
Method
Melt the butter in a medium size saucepan; add the flour, mix to make a roux. Continue to cook for a couple of minutes, stirring all the time to avoid burning
Gradually add the beer into the roux, continue to stir to make a thick sauce
Add the grated cheese, mustard and Worcestershire sauce and stir till the cheese has melted and is smooth. Season with pepper to taste
Toast the bread, place on a baking tray lined with baking paper then generously spread with the cheese sauce. Lay the pear slices on top
Sprinkle with a little parmesan cheese and cook under a pre-heated grill till browned and bubbling
To serve, top with chards of grilled prosciutto and a fresh sage leaf
