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
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
Method
-
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.
-
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.