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How to make

Tomato Rarebit

Recipe by:

Jean Graham

What could be a better combination than bubbling hot cheese & toasted tomatoes? These scrumptious tomato rarebits are just the ticket when those pangs of hunger strike. Graham's butter and extra mature cheese make these the perfect...
Prep time
30 minutes
Cook time
20 minutes
Difficulty
Easy
Servings
2

Ingredients: 

  • 4 vines of cherry tomatoes (about 6 tomatoes on each)
  • 1 tbs olive oil
  • 50g Graham’s unsalted butter
  • 1tbs plain flour
  • 80ml beer
  • 1tbs dry mustard powder
  • 225g Graham’s extra mature cheddar cheese – grated
  • 1 egg yolk
  • 4 thick slices granary bread
  • Chives, cut into 5cm pieces, to garnish

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Instructions: 

Step 1

Preheat the oven to 220°C. Place tomatoes on a baking tray, drizzle with oil and season with sea salt and pepper. Roast in oven for 15 minutes, then set aside and keep warm. 

Step 2

Melt the butter in a saucepan, then add flour and cook over low heat, stirring, for 1 minute. Add beer, mustard and cheese, and stir until creamy, but don’t allow it to boil. 

Step 3

Remove from heat, add egg yolk and stir until well combined. 

Step 4

Toast bread slices, evenly spread with cheese mixture, and place under a grill until hot and bubbling. Top with tomatoes and garnish with some chives. 

 

Enjoy!

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