Smoked Cheese and Cherry Tomato Rarebit
A delectable twist on the usual Welsh Rarebit, this recipe is easy to assemble and cook, and is on the table in 20 minutes.
Smoked sea salt is added to cherry tomatoes and garlic, which makes for a tasty base under the cheese, and the oregano adds a wonderful herbal flavour.
Serves: 2
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Author: Karen S Burns-Booth
Ingredients
- 1 teaspoon rapeseed oil
- 20 cherry tomatoes, halved (about 50g)
- 2 fat cloves garlic, peeled and finely diced
- A few fresh oregano leaves (and some reserved for garnish)
- 1/4 teaspoon smoked sea salt
- 50g Oak smoked Cheddar cheese, sliced
- 2 thick slices bread of your choice (I used sliced home-made oat bread)
- Clover Seedburst spread
- Freshly ground pepper
Procedure
- Heat up the oil in a frying pan and add the garlic, tomatoes, oregano leaves and smoked sea salt. Gently fry over a low heat until the garlic is cooked and soft, and the tomatoes are soft.
- Meanwhile, toast the bread, on both sides and whilst it is still hot spread Clover Seedburst over it.
- Place the two slices of buttered toast on a lined baking tray and then spoon over the garlic and tomato mixture. Arrange the slices of smoked cheese over the top, making sure they cover the toast right up the edges, and then place under a grill and cook until the cheese has melted and is bubbling.
- Serve immediately with a side salad, freshly ground black pepper and some oregano leaves as a garnish.
- Any cheese can be used, but the smoked Cheddar is particularly nice with the smoked sea salt.
For more information visit www.cloverfamily.co.uk