This snack is a combo of a cheesy cob loaf (you know that thing where you hollow out a cobb loaf and make a fondue in the middle to dip bread into?!) and a Welsh rarebit, that magical cheese toast that’s made with a sauce loaded with cheddar, Worcestershire, mustard and ale. My version is super fast and easy to make and it’s just the thing for a weekend lunch or snack. 

Makes 4 toasts 

 

Ingredients 

½ medium-sized onion, diced finely 

2 rashers bacon, diced roughly 

1 tablespoon butter or oil 

4 slices sourdough, lightly toasted (or other quality bread) 

4 big tablespoons creme fraiche, sour cream or cream cheese 

100g grated good quality cheddar cheese + extra 

1 teaspoon balsamic vinegar 

Decent grind black pepper 

Small handful parsley, chopped fine 

 

Method 

Heat oven to 180 C. 

Fry the onion and bacon in the butter/oil until onion is softened and bacon has given up its fat. 

In a small bowl mix creme fraiche, cheddar, balsamic, pepper and parsley until combined. Mix in onion and bacon. Spoon the mixture onto each toast slice, spreading to the edges. Place on a tray, sprinkle over some extra cheese and bake for 15 minutes until the topping is golden. 

Eat while hot! 

 

Make it your own: 

• Use tinned tuna or salmon in place of bacon and add some capers
• Stir in a teaspoon of wholegrain mustard instead of balsamic
• Leave out the bacon and stir in chopped spinach and chives for a vegetarian option
• Use parmesan for the cheese and basil in place of parsley