Welsh Leek and Goats’ Cheese Rarebit

A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce. Alternatively use Y Fenni cheese which contains mustard seed and ale.

Serves 4
Prep 20 minutes
Cook 10 mins

Ingredients 

1 ciabatta loaf
2 medium leeks, trimmed, washed and finely shredded
50g/2oz butter
25g/1oz plain flour
1 x5ml tsp mustard powder
150ml / 1/4pt milk
110g / 4oz creamy Welsh goats’ cheese
Light sprinkling sea salt and ground black pepper 

Cut Ciabatta loaf into 2cm / 3/4″ thick slices. Place in a hot oven for 5 – 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.

Melt the butter in a medium size pan and gently sweat the leeks for 2 – 3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.

Stir in the goats’ cheese until melted. Season well.

Generously spoon rarebit onto the toasted Ciabatta. Brown under the grill until bubbling and serve immediately.

Print this recipe Print this recipe