Welsh Rarebit (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
1 loaf french bread |
4 ounces (1 stick) butter, approximately |
1/2 cup parmesan |
1 pint (2 cups) heavy cream |
3 tablespoons english dry mustard |
4 dashes (about 1/2 teaspoon) worcestershire sauce |
1 teaspoon cayenne pepper |
1 1/2 pounds english sharp cheddar, grated |
Directions:
1. Preheat oven to 325 degrees F.
2. Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown.
3. Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps.
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