Rarebit Style Crostinis
with Cheddar and Chives | Serves 2
All the flavours of a rarebit, but on a crostini! These ciabatta, complete with chives, are quick to whip up and sure to impress guests.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
60 grams
Mature Cheddar Cheese
(Contains Milk)
100 grams
Cream Cheese
(Contains Milk)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
1 bunch(es)
Chives
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Slice the ciabatta into 1cm wide slices, making approximately 6-8 slices per roll.
c) Pop the ciabatta slices onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat.
d) When the oven is hot, bake the crostinis on the middle shelf until golden, 8-10 mins.
a) While your crostinis are in the oven, grate the Cheddar cheese.
b) In a small bowl, mix together the grated cheese, cream cheese and Dijon mustard.
c) Once the crostini are baked and golden, remove them from the oven and spread the cheese mixture over the top.
d) Return the crostinis to the baking tray. Place on the top shelf until the cheese is melted and golden, 5-10 mins.
a) While the crostins are returned to the oven, finely chop the chives (use scissors if easier).
b) Once cooked, remove the crostinis from the oven and allow to cool slightly.
c) Place on your serving platter and sprinkle over the chives to finish.
