Friday, December 4, 2009

Welsh Rarebit with Crispy Prosciutto, Green Onions, Spinach & Roasted Tomatoes

Every now and then, I get a hankering for something I had become accustomed to in Old Blightly. {Translation: United Kingdom.} One thing I could count on seeing in any pub menu was Welsh Rarebit, which is like a combination between a grilled cheese and fondue. I wanted to make this a more substantial meal, so I made my Welsh Rarebit with a smattering of Crispy Prosciutto, Green Onions, Spinach, and Roasted Tomatoes to sprinkle on top. 


6-8 Slices of artisan wheat bread (I found Ukrainian bread which I loved!)
3-6 Strips of prosciutto
¼ c. Cherry tomatoes, halved
½ c. Spinach, chopped
1 c. Green onions, chopped
3 T. Butter
2 T. Flour
2 c. Devonshire, Cheshire, or Cheddar cheese, shredded
1 c. Spaten or your favorite ale
1 t. Worcestershire sauce
1 t. Dijon
1 t. Honey
1/4 t. Chalula or your favorite hot sauce
¼ c. Heavy whipping cream


Preheat the oven to 375 degrees. On a baking pan lined with aluminum foil, place the strips of prosciutto and tomatoes. Season the tomatoes with salt and pepper and place the pan in the oven for 15 minutes.

In a saucepan, melt the butter and whisk with the flour over medium high heat. Then, stir in the Dijon, Worcestershire sauce, cheese, honey, chalula and beer. Whisk until smooth and season with salt and pepper. Then, take the pan off the heat and slowly whisk in the heavy whipping cream.

Toast your bread. Place a few slices on a plate and pour the cheese sauce directly over the bread. Then, top with prosciutto, green onions, tomatoes, and spinach. 

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