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


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


·        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