This particular recipe is a twist on the classic, combining leeks and creamy goat's cheese together for a comforting and really yummy flavour. It's then spread on to ciabatta and melted under the oven until the cheese is bubbling and the bread is crusty.
- 1 ciabatta loaf
- 2 medium leeks, trimmed, washed and finely shredded
- 50g/2oz butter
- 25g/1oz plain flour
- 1 x5ml teaspoon mustard powder
- 150ml/¼ pt milk
- 110g / 4oz creamy Welsh goat's cheese
- Light sprinkling of sea salt and ground black pepper
Method1 Cut ciabatta loaf into 2cm/ ¾” thick slices. Place in a hot oven for 5 – 8 minutes to crisp and lightly brown. Rest on a cooling rack to keep crisp whilst preparing the rarebit.
2 Melt the butter in a medium size pan and gently sweat the leeks for 2 -3 minutes to soften but not brown. Stir in the flour and mustard powder. Gradually stir in the milk and bring to simmering point to make a thick sauce.
3 Stir in the goat's cheese until melted. Season well.
4 Generously spoon rarebit onto the toasted ciabatta. Brown under the grill until bubbling and serve immediately.
Prep Time20 minutes
Cook Time10 minutes
Nutrition InformationServes 4
Recipe courtesy of British Leeks
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