MINI CHEESE AND OLIVE WELSH RAREBIT BITES FOR FESTIVE FROLICS!
A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings!
Provided by French Tart
Categories Spreads
Time 20m
Yield 12 Mini Cheese and Olive Rarebits, 12 serving(s)
Number Of Ingredients 10
Steps:
- Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
- Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
- 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.
- 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!
- Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
- 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.
- 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.
- Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
- 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.
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Hope Wilson
[email protected]These were good, but not great. I think I would have liked them better if they had been made with a different type of cheese.
Cream Lady
[email protected]I'm not sure what went wrong, but these didn't turn out at all like the picture. They were dry and crumbly.
Clévér Réx
[email protected]These were just okay. I think I would have liked them better if they had been served with a dipping sauce.
Umer yusafzai
[email protected]These were easy to make, but they didn't turn out very well. The cheese didn't melt evenly and the olives were too overpowering.
OKUNLOLA FUMMY
[email protected]I found these to be a bit bland. I think I would have liked them better with a stronger cheese.
atiq siyal
[email protected]These were a bit too salty for my taste.
faz
[email protected]I love the way these look! They're so festive and perfect for a holiday party.
Thankgod uzodike
[email protected]These are a great appetizer or snack. They're easy to make and they're always a hit.
MD SOFI JUNIOR
[email protected]I made these for a party and they were a huge hit! They're so easy to make and they look really impressive.
Luck Sab
[email protected]These were delicious! I used a smoked cheddar cheese and they had a really nice flavor.
Rana Iqram
[email protected]I love the combination of flavors in these bites. The cheese is gooey and melted, the olives are briny and salty, and the mustard adds a little bit of tang.
Shafiq Nisar
[email protected]These are so easy to make and they're always a crowd-pleaser. I've made them for parties, picnics, and even just for a snack.
Suryalopchan Taman1
[email protected]I'm not a big fan of olives, but I really liked these. The cheese and mustard balance out the olive flavor perfectly.
MD.MINHAJ MIA
[email protected]I made these for a potluck and they were gone in minutes! Everyone loved them.
Carl Edward Walker
[email protected]These mini cheese and olive Welsh rarebit bites were a hit at my holiday party! They were easy to make and so delicious. I used a sharp cheddar cheese and they had the perfect amount of tang.