Rarebit Bites Recipe

Preheat and slice

Preheat the oven to 400°F (200°C). Slice the baguette or rolls into 24 rounds about 1/2-inch thick and arrange them on a baking sheet in a single layer.

Brush each slice lightly with olive oil or melted butter on both sides. This helps crisp and adds flavor.

Toast in the preheated oven for 6–8 minutes, flipping once halfway, until the edges are golden and crisp. Remove and set aside on a rack.

Melt butter and make a light roux

In a small saucepan over medium-low heat, melt 1 tablespoon of unsalted butter. Stir in 1 teaspoon of all-purpose flour and cook for 30–45 seconds, stirring constantly, until bubbly but not browned. This will thicken the topping slightly and prevent separation.

Add liquid

Gradually whisk in 2 tablespoons of ale (or beer) and 2 tablespoons of heavy cream until smooth. Continue whisking for about 1 minute until the mixture is warm and slightly thickened.

Incorporate cheese and seasonings

Reduce heat to low. Add the grated sharp cheddar a handful at a time, stirring constantly until fully melted and smooth. Stir in 1 teaspoon English mustard, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a touch more mustard or Worcestershire if you like a bolder flavor.

Keep the topping warm on the lowest heat, stirring occasionally. If the mixture becomes too thick, stir in an extra teaspoon of ale or a little cream to loosen it to a spreadable consistency.

Top the toasts

Divide the warm cheese mixture evenly among the 24 toasted rounds, spooning or spreading about 1 to 1 1/2 tablespoons of topping onto each. Smooth the tops for even melting.

Arrange the topped bites on the baking sheet. Optional: sprinkle a light dusting of smoked paprika over the tops for color and a hint of smokiness.

Broil to finish

Set the oven to broil (high). Place the baking sheet under the broiler about 4–6 inches from the heat source and broil 1–3 minutes, watching closely, until the cheese is bubbling and has small golden brown spots. Remove immediately to prevent burning.

Garnish with the finely chopped chives and let the rarebit bites rest for 1–2 minutes so the topping sets slightly. Serve warm.