Classic cheesy toast gets a deluxe upgrade when you prepare it as a proper rarebit, with mustard, butter and a splash of beer.
Ingredients
- 4 ounces aged gouda cheese, such as Point Reyes Farmstead Cheese Co., grated (yields about 1 packed cup)
- 2 teaspoons whole-grain mustard
- 1 tablespoon unsalted butter, softened at room temperature
- 2 tablespoons pale ale, such as Hoppier Shade of Pale from Freewheel Brewing Co.
- About 5 grinds black pepper
- ¼ cup very thinly sliced white onion, rinsed in a colander and patted dry with paper towels, for serving
- 1 tablespoon fresh chopped parsley, for serving
- 1 (1 pound) baguette, cut into ½-inch-thick rounds
About this recipe
Local products give this version a California flair. Pro tip: You can serve it as a dainty two-bite appetizer on baguettes as pictured, or broil the cheese mixture on top of big slices of crusty batard for a decadent snack or a luscious lunch.
Instructions
Heat your oven broiler. Line a baking pan with aluminum foil and place a broiler-safe wire rack on top of the pan.
In a bowl, stir together the cheese, mustard and butter. Add the beer and pepper, let it foam up and settle, then stir to combine.
Use a mini offset spatula or butter knife to spread the cheese mixture generously onto the slices of baguette, using about 2 teaspoons per slice.
Place the baguette slices on the wire rack. Broil for about 3–5 minutes, until the bread is toasted and the cheese is melted and bubbly but not too browned.
Top each toast with a few slices of onion and a sprinkle of parsley. Serve right away.
