Friday, November 8, 2013

Mini Cheese and Olive Welsh Rarebit Bites


  • 4 -6 slices bread, white or 4 -6 slices brown bread
  • 4 ounces grated cheddar cheese
  • 1/2 teaspoon English mustard powder
  • 2 tablespoons good quality mayonnaise
  • 2 ounces green pitted olives, finely chopped
  • 6 extra olives, cut into half (to garnish)
  • 2 sun-dried tomatoes, drained and finely chopped
  • 6 cherry tomatoes, cut in half
  • salt
  • pepper


  1. Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
  2. Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
  3. Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
  4. Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
  5. Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
  6. Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
  7. Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
  8. Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
  9. The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.

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