Fustini's Oils and Vinegars
Welsh Rarebit

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Welsh Rarebit

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Welsh Rarebit


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon Fustini’s Rosemary Olive Oil
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 4 tablespoons flour
  • 1 1/2 cups chicken stock
  • 4 ounces aged cheddar, English cheddar or Gloucester cheese, grated
  • 1 tablespoon parsley, chopped
  • 1 teaspoon rosemary, chopped
  • 1/2 teaspoon Fustini's Tuscan Spice blend
  • Dash of Worcestershire sauce
  • salt and pepper
  • 6 slices of thick-cut bread
  • 1 tablespoon Fustini’s Medium SELECT olive oil
  • 6 slices of bacon, fully cooked
  • 1 large tomato, sliced

Directions

Step 1. 

Heat butter and Fustini’s Rosemary Olive Oil in a large pan over low heat and add shallot. Cook for 30 seconds, add garlic and cook for another 30 seconds. Add flour and stir to combine. Cook the roux 3 to 5 minutes, stirring constantly. Add one cup of the chicken stock and stir to combine roux and stock. Add the rest of the chicken stock, bring to a simmer and cook, stirring frequently with a whisk, until thickened. Remove from the heat and add the cheese, parsley, rosemary, Tuscan Herb blend, Worcestershire and season with salt and pepper. Stir with the whisk until the cheese is fully melted. Drizzle the bread slices with olive oil, and season with Tuscan Spie blend or salt and pepper and toast. Place a slice of bacon on top of the bread, and top with tomato. Ladle some of the sauce over all and serve.




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