Wednesday, 23 February 2011
Ham and Cheese Rarebit Toasts
Sometimes, when you're hungry and don't have much time to make something - cheese on toast can be boring. Ham and cheese is even boring. But then when you take ham and cheese on toast and give it the Rarebit treatment it's gorgeous!
I make this all the time, and because it's old-fashioned, quick comfort food I wanted to share it with you. The recipe is from the ever faithful Good Food magazine (November 2009) and I've just tweaked it a bit. I won't reproduce the recipe here because quantities and method have stayed the same but you can find it on the Good Food website. All I do is toast the bread (I don't use sourdough bread, just a chunkily-sliced white farmhouse loaf) and then once it's toasted on one side, turn over and lay on a slice of good quality ham. Then spread the eggy cheesy mixture on top and slide under the grill.
The egg in the mixture makes the topping go all light and fluffy, so you end up with something that tastes lighter than regular cheese on toast. A good tip is to spread the topping right to the edges of the bread, so that the bread doesn't burn under the grill. And don't go overboard - too much topping and it could taste a bit too rich.
Do try it - it makes for a filling, handy and comforting snack. Enjoy!