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Stilton & chutney rarebit bites

The chutney for this moreish canape can be made in bigger quantities and stored in jars for a couple of months – delicious with cheese and crackers

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 153
  • Carbohydrates 10
  • Saturated Fat 6
  • Sugar 5
  • Protein 8
  • Fat 9
  • Fibre 0
  • Salt 0.61

Nutrition per serving

  • Calories 153
  • Carbohydrates 10
  • Saturated Fat 6
  • Sugar 5
  • Protein 8
  • Fat 9
  • Fibre 0
  • Salt 0.61

Ingredients

  • 2 red onions, thinly sliced
  • 4 tbsp muscovado sugar
  • 100ml balsamic vinegar
  • 300g Stilton, crumbled
  • 200g parmesan (or vegetarian alternative), grated
  • 2 tbsp crème fraîche
  • 2 eggs, beaten
  • 2 tsp wholegrain mustard
  • 6 slices sourdough bread or German rye bread

Method

  1. Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.

  2. To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture – as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.

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