John Myers
Ingredients for 4 servings:
- 1 m.-sized onion(s)
- 1 garlic clove(s)
- 30 g butter or margarine
- 1 bell pepper(s), green
- 2 tomatoes (approx. 100 g in total)
- 8 slices of toast
- 200 g Emmental cheese, grated
- 15 ml sherry (1 tbsp)
- Salt and pepper, freshly ground
- Paprika powder, sweet
- Nutmeg, freshly grated
- 8 green olives stuffed with peppers
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
A variation of classic cheese toasties from Wales (Welsh Rarebits)
Heat the fat in a pan and fry the finely diced onion and garlic clove until golden brown. Meanwhile, cut the washed and trimmed bell pepper into 0.5 to 1 cm cubes. Deseed and dice the tomatoes as well. Add the bell pepper and tomatoes to the pan and sauté for about 5 minutes, stirring occasionally. In a bowl, mix the grated cheese with the sautéed vegetables, spices, and sherry. Spread this cheese mixture on the slices of toast. Place the bread on a baking tray and bake in a preheated oven at 220 degrees C (top and bottom heat) on the top rack of the oven for about 5-8 minutes until golden brown. Remove the tray from the oven and arrange the rarebits on top. Garnish the toast with the thinly sliced olives, if desired. Note: The cheese can be replaced with Gouda or Manchego, for example, if desired. These toasts are also perfect for freezing and later reheating as a small snack or for unexpected visitors.
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