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

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

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?