Welsh rarebit


Preparation info

  • Makes


    • Difficulty


    • Ready in

      20 min

Appears in

Finger Food: Le Cordon Bleu Home Collection

Finger Food

By Le Cordon Bleu

Published 1998

  • About

Originally called Welsh rabbit, the name of these toasted cheese slices was changed to Welsh rarebit in the eighteenth century. It has been speculated that rarebit was originally ‘rearbit’, because these treats were served at the end of a meal.


  • 60 g (2 oz) Gruyère cheese, grated
  • 60 g (2


  1. Preheat the grill. Mix the Gruyère and Cheddar together, stir in the mustard and cayenne pepper and season with salt and black pepper. Mix in the beaten egg and beer and set aside.
  2. Remove the crusts from the bread and toast the slices on both sides. Immediately spread one side of each slice with the butter. Spoon the cheese mixture on to the toast and spread ne