Red Storm Rarebit Crostini

12th December 2018

These bite-size canapés are perfect to share or can be cut into more generous chunks and served with salad as an entré

Ingredients

12 thin baguette slices
Olive oil
150g Red Storm
2 tablespoon Welsh ale
1 dessertspoon wholegrain mustard
Freshly chopped parsley and chives to sprinkle over

Method

·        Melt grated red storm with Welsh ale/wholegrain mustard over a low heat until a thick paste
·        Spread onto crostini and melt under very hot grill
·        Sprinkle with herbs and serve immediately
·        Brush each slice of baguette with olive oil and place on a baking tray

Bake in a hot oven for 10-15 mins until golden brown and crispy

Allow to cool