Author Notes
Golden Tomato Rarebit: Creamy, melted, silky cheese and tomatoes on toast. Is this fondue on a plate? Welsh rarebit with tomatoes? An open faced grilled cheese? Whatever you want to call this, it is just wonderful for a lazy supper. http://atableatrobertridge.blogspot.com/2014/10/golden-tomato-rarebit.html —Vicki Amsinger
Ingredients
-
1
can (10 3/4 oz) condensed tomato soup, undiluted
-
1/3 cup
beer or ale
-
1 dash
Worcestershire sauce
-
2 cups
grated sharp cheddar cheese
-
1 dash
dry mustard powder
-
salt and pepper to taste
-
1 dash
cayenne pepper
-
2
eggs, lightly beaten with 1 Tablespoon milk
-
1 dash
paprika, for garnish
-
8 pieces
bread, toasted
Directions
-
Pour the soup, beer and Worcestershire into a saucepan and heat and bring to a good simmer. Slowly whisk in the cheese in handfuls, whisking each handful until it is melted before adding the next. Add in the salt, pepper, mustard powder and cayenne.
-
Pour a little of the warm cheese mixture into the eggs/milk to temper them and then add the eggs/milk into the saucepan of cheese sauce. Bring to a boil, whisking for 2-3 minutes until the mixture thickens and remove from heat.
-
Let sit for 2-3 minutes. Place 2 pieces of toast on each plate and spoon the cheese sauce over the toast. Sprinkle on paprika and serve hot.
See what other Food52ers are saying.