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Pudding

Introduction

This is a lovely snack supper or serve with canapés

Oven temperature

N/A

Steps

  1. Place onions, sugar and vinegar n pan over low heat and cook for 25 minutes, stirring now and again until sticky – this is the chutney.

  2. Cool.

  3. Mix cheese, crème fraiche, eggs, mustard and seasonings then chill in fridge for 30 minutes.

  4. Heat grill.

  5. Lightly toast one side of sourdough slices.

  6. Put bread on baking sheet spread with chutney.

  7. Cover well with cheese mixture.

  8. Grill approx. 5 minutes until golden brown.

Cooks tips

Great recipe to use up left over blue cheese
NB: We are saying this is a vegetarian recipe, check out the label on parmesan cheese

Serve with

a few salad leaves perfect!

Other recipe to try here

Wine pairing

Stony Brook -Sauvignon Blanc

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Ingredients

  • red onions

  • 4 tbsp muscovado sugar

  • 100ml balsamic vinegar

  • 300g Stilton crumbled

  • 200g parmesan cheese grated

  • 2 tbs crème fraiche

  • 2 eggs beaten

  • 2 tsp wholegrain mustard

  • seasonings

  • 6 slices sourdough

Stilton & Chutney Rarebit Bites

20 mins

6 servings

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