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

Nutrition per serving

  • kcal 153
  • fat 9g
  • saturates 6g
  • carbs 10g
  • sugars 5g
  • fibre 0g
  • protein 8g
  • salt 0.61g


  • 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


  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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