Description
This Irish Rarebit with Castello Havarti is a decadent and creamy cheese toast recipe infused with the rich flavors of Irish stout, Dijon mustard, and Worcestershire sauce. Perfect as a comforting snack or a hearty main, this dish features a luscious cheese sauce melted over toasted rustic bread and finished under the broiler for a bubbly, golden topping. Garnished with fresh chives or parsley, it offers a perfect blend of smoky, tangy, and savory notes reminiscent of traditional Irish pub fare.
Ingredients
Scale
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/2 cup Irish stout or ale
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 6 ounces Castello Havarti cheese, shredded
For the Toast
- 4 slices thick rustic bread or sourdough
- 1 tablespoon chopped fresh chives or parsley for garnish
Instructions
- Preheat the Broiler: Set your oven broiler to high to prepare for finishing the rarebit with a bubbly, golden top.
- Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly until it forms a smooth roux.
- Add Liquids: Gradually whisk in the whole milk and Irish stout or ale, continuing to stir constantly until the mixture is smooth and has thickened slightly, creating a creamy base for the sauce.
- Season the Sauce: Stir in the Dijon mustard, Worcestershire sauce, smoked paprika, and black pepper. Reduce the heat to low to prevent scorching.
- Melt the Cheese: Add the shredded Castello Havarti cheese to the sauce, stirring continuously until fully melted and creamy in texture.
- Toast the Bread: Lightly toast the thick rustic bread slices until just crisp to provide a sturdy base for the cheese sauce.
- Assemble the Rarebit: Place the toasted bread slices on a baking sheet and spoon the hot cheese sauce evenly over each piece, covering the surface completely.
- Broil to Finish: Place the baking sheet under the preheated broiler for 2-3 minutes, watching carefully until the cheese sauce becomes bubbly and lightly golden on top.
- Garnish and Serve: Remove from the oven and sprinkle chopped fresh chives or parsley over the rarebit. Serve immediately for the best warm, gooey experience.
Notes
- For an extra layer of flavor, rub the toasted bread with a cut clove of garlic before spooning on the cheese sauce.
- If Irish stout is unavailable, substitute with another dark ale or increase the milk quantity for a milder flavor.
- Pair the rarebit with a simple green salad or fresh tomato slices for a classic pub-style meal.
- Keep a close watch while broiling to avoid burning the top.
- This recipe works well with other semi-soft cheeses but Castello Havarti provides a creamy melt and mild tang.
