Sweet potato stackers
For an added kick to these canapes, try
swapping the lemon juice for a teaspoon
of mustard in the mayo
Stilton & chutney rarebit bites
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
For the chutney
- 2 red onionsthinly sliced
- 4 tbsp muscovado sugar
- 100ml balsamic vinegar
For the rarebit
- 300g stiltoncrumbled
- 200g parmesan(or vegetarian alternative), grated
- 2 tbsp crème fraîche
- 2 eggsbeaten
- 2 tsp wholegrain mustard
- 6 slices sourdough breador German rye bread
Nutrition: per canape
- kcal153
- fat9g
- saturates6g
- carbs10g
- sugars5g
- fibre0g
- protein8g
- salt0.61glow
Method
step 1
Put the onions, sugar and vinegar into a large pan on a low heat. Cook for about 25 mins, stirring now and again, until gloopy and sticky. Cool. Mix together the cheeses, crème fraîche, eggs and mustard with some seasoning, then chill.
step 2
To serve, heat the grill, lightly toast the bread and cut each slice into chunks. Put onto a baking sheet, spread a tsp of chutney on each chunk, then pile on the rarebit mixture – as much as the little squares can hold. Grill for 3-5 mins until golden brown and bubbling.
