Smoked Cheese and Cherry Tomato Rarebit:
On Toast Snack or Light Supper Recipe
Sometimes all that is needed is something on toast; beans, tomatoes, cheese and egg are always perfect partners for an “on toast” snack or light supper dish, but it’s nice to push the taste boundaries when serving something on toast now and then. And so it was the other day when I served this delicious recipe for lunch – I had a nice piece of oak smoked Cheddar in the pantry, some home-made oat bread as well as some lovely little cherry tomatoes. I have been captivated with a new discovery recently, smoked sea salt (by Maldon), and I decided to add another layer of smoke to my simple recipe for an alternative Welsh rarebit; the cherry tomatoes were pan-fried with garlic and oregano in a little local rapeseed oil and then I threw in a generous pinch of smoked salt, before piling them (in a very haphazard fashion) onto my toasted bread. The toast was loaded, buttered with Clover Seedburst (another new culinary discovery) and was ready to receive the next layer of smoke, the oak smoked Cheddar.
I was asked to develop two recipes with Clover Seedburst recently, and my first recipe was a delectable Sticky Ginger Marmalade Tea Loaf, you can see the recipe here: The Lavender & Lovage Weekend Bakery: Sticky Ginger Marmalade Tea Loaf Recipe. Having baked a sweet treat already, I decided to make a savoury snack and supper recipe for my next recipe, and I am very happy with my recipe for Smoked Cheese and Cherry Tomato Rarebit, plus, the seeded spread adds a lovely nutty texture and taste to the overall dish. As you can see from the photos, it’s an easy recipe to prepare and cook, however one tip is to make sure you have all the ingredients cut, sliced and pre-fried to hand, as well as the grill pan lined and the grill set to high, ready for grilled cheese take-off.
You can be as greedy as you wish when adding the cheese – I thought I had been pretty generous with the cheese until it melted, so do add an extra slab or two on your tomato loaded toast if you want a pile of molten cheese topping your toasted snack. You can of course use any good melting cheese that takes your fancy – Red Leicester, Lancashire and Cheshire would also be good choices, as well as a spot of Blue cheese for a more sophisticated “grown-up” flavour. I served this with a green side salad, with a creamy garlic dressing, but, it will be just as delicious served sans salad whilst sitting relaxing in front of the telly, or by the fire listening to the wireless. (That’s the old-fashioned word for a radio – I prefer it actually as it has a certain ring to it!)
As I mentioned before, and this high praise coming from a “butter girl”, I am VERY impressed with Seedburst – it has 70% less saturated fat than butter, and contains seeds and whole grains in it. It’s suitable for vegetarians and it TASTES great, with a lovely nutty texture, as you can see from the photos. I hope that you enjoy my second Seedburst recipe, and although I developed this recipe for Seedburst, you can of course use any spread you prefer, although I think the recipe benefits from having a little bit of seeds and whole grains added to it, for texture and taste. That’s all for today, I will be back later with more recipes, as well as some reviews, see you then, Karen