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

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  153

• Protein

  8g

• Carbs

  10g

• Fat

  9g

• Saturates

  6g

• Fibre

  0g

• Sugar

  5g

• Salt

  0.61g

Ingredients

• For the chutney
• 2 red onions, thinly sliced
• 4 tbsp muscovado sugar
• 100ml balsamic vinegar
• For the rarebit
• 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

Directions

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.

Categories: All Christmas, Courses