4 slices ciabatta
145 g (5 oz) roquefort cheese
55ml (2 fl oz) double cream
1 large egg, yolk only
freshly ground black pepper
145 g (5 oz) roquefort cheese
55ml (2 fl oz) double cream
1 large egg, yolk only
freshly ground black pepper
For the relish
1/2 red onion, peeled and finely sliced
2 tbsp balsamic vinegar
1 tbsp red wine
2 tbsp balsamic vinegar
1 tbsp red wine
method
1. Preheat the grill.
2. Place a griddle pan over a high heat.
3. Griddle the ciabatta slices for 1-2 minutes on each side or until toasted and charred, then transfer to a grill tray.
4. In a small bowl, mash together the cheese, cream, egg and pepper.
5. Spread the cheese mixture on the cut side of each slice of bread, and then grill for 3-4 minutes or until bubbling and golden.
6. In a small saucepan, sauté the onion with the vinegar and wine until softened and sticky.
7. Serve the rarebit with the relish to the side.
2. Place a griddle pan over a high heat.
3. Griddle the ciabatta slices for 1-2 minutes on each side or until toasted and charred, then transfer to a grill tray.
4. In a small bowl, mash together the cheese, cream, egg and pepper.
5. Spread the cheese mixture on the cut side of each slice of bread, and then grill for 3-4 minutes or until bubbling and golden.
6. In a small saucepan, sauté the onion with the vinegar and wine until softened and sticky.
7. Serve the rarebit with the relish to the side.
serving amount
serves: 2
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