Rarebit is a traditional Welsh sauce made from cheese and butter, that’s poured over buttered toasted bread.
These mini bites do not use butter, so they’re only 2 points each, but are nonetheless delicious. They’re great for festive feasts, parties or buffets!
You can use green or black olives, or even both kinds if you like!
Makes 12 servings
Ingredients
4-6 slices bread (white or brown)
4 ounces grated cheddar cheese
2 ounces green pitted olives, finely chopped
6 extra olives, cut into half (to garnish)
1/2 teaspoon English mustard powder
2 tablespoons good quality mayonnaise
2 sun-dried tomatoes, drained and finely chopped
6 cherry tomatoes, cut in half
salt
pepper
4-6 slices bread (white or brown)
4 ounces grated cheddar cheese
2 ounces green pitted olives, finely chopped
6 extra olives, cut into half (to garnish)
1/2 teaspoon English mustard powder
2 tablespoons good quality mayonnaise
2 sun-dried tomatoes, drained and finely chopped
6 cherry tomatoes, cut in half
salt
pepper
Preparation
1. Stamp 12 x 2″ rounds out of the sliced bread – the spare bread can be kept for fresh breadcrumbs.
2. Preheat the oven to 230C/475F and line a baking tray with grease-proof paper.
3. Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
4. Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together – season with salt and pepper to taste (remembering the olives are already quite salty).
5. Spread the mixture over the top of the pre-toasted bread rounds and bake in the preheated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
6. Take the mini rarebits out and place half a cherry tomato into the toppping of each round – put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
7. Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
8. Serve warm or at room temperature with cocktails, wine and other hors d’oeuvres.
9. The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.
1. Stamp 12 x 2″ rounds out of the sliced bread – the spare bread can be kept for fresh breadcrumbs.
2. Preheat the oven to 230C/475F and line a baking tray with grease-proof paper.
3. Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
4. Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together – season with salt and pepper to taste (remembering the olives are already quite salty).
5. Spread the mixture over the top of the pre-toasted bread rounds and bake in the preheated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
6. Take the mini rarebits out and place half a cherry tomato into the toppping of each round – put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
7. Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
8. Serve warm or at room temperature with cocktails, wine and other hors d’oeuvres.
9. The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.
WW POINTS per serving: 2
Nutritional information per serving: 81 calories, 5.1g fat, 0.6g fiber
Nutritional information per serving: 81 calories, 5.1g fat, 0.6g fiber
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