Welsh cheese toasts
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 425, total fat 37 G., saturated fats 22 G., proteins 12 G., carbohydrates 10 G., fiber 1 G., cholesterol 120 mg, sodium 364 mg, sugar 2 G.
Calories 425, total fat 37 G., saturated fats 22 G., proteins 12 G., carbohydrates 10 G., fiber 1 G., cholesterol 120 mg, sodium 364 mg, sugar 2 G.
Toasted baguette slices are rubbed with garlic, then topped with thinly sliced tomatoes and drizzled with a thick beer sauce made with two types of cheese – sharp cheddar and Stilton. Toast the croutons in the oven until the cheese is golden brown, top with sliced fresh tomatoes, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. butter
- 1 tbsp flour
- 0.5 cups of porter
- 1 teaspoon mustard powder
- 2-3 dashes of hot sauce, such as Tabasco
- 2–3 dashes of Worcestershire sauce
- 140g of the sharpest cheddar available, grated (about 2 cups)
- 140g crumbled Stilton (about 2 cups, depending on how finely it is crumbled)
- Long thin slices of French baguette, cut diagonally
- Olive oil to grease the bread
- Garlic cloves, cut in half
- Thinly sliced tomatoes and diced tomatoes, for serving
- Crumbled bacon
- Chopped fresh chives
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Recipes with similar ingredients: toasts, cheddar cheese, Stilton cheese, Worcestershire sauce, hot sauce, mustard powder, dark beer, tomatoes, cheese sauce, bacon
Cooking the dish according to the recipe:
- In a small saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Gradually whisk in the beer until smooth. Stir in the mustard, hot sauce, and Worcestershire sauce until smooth.
- Gradually add the cheese, alternating between Cheddar and Stilton, a handful at a time, mixing until smooth after each addition, 3–4 minutes. Season with salt and pepper to taste and set aside.
- Preheat the oven to broil mode. Place the bread in a single layer, brush with butter, and toast lightly. Rub the buttered side of the toast with a slice of garlic.
- Arrange tomato slices on toast, top with a layer of cheese sauce, and broil in the oven until the cheese begins to bubble and brown, 2–3 minutes. Before serving, top with bacon, diced tomatoes, and green onions.
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