Gourmet Rarebit Crostini with Smoked Paprika

This crostini elevates the classic Welsh Rarebit with a creamy, sharp cheddar and beer sauce, a hint of mustard, and a smoky finish from paprika. Served on a crisp baguette slice, the rich, savory topping provides a comforting and sophisticated bite, perfect for a gourmet appetizer.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
oz sharp cheddar cheese, grated
tablespoons dark beer (e.g., stout or porter)
teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon smoked paprika, plus extra for garnish
Pinch of cayenne pepper
Salt and freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush the baguette slices with melted butter and toast on a baking sheet for 5 minutes
minutes until lightly golden and crisp.
While the bread toasts, combine the grated cheddar, beer, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper in a small saucepan.
Heat the mixture over low heat, stirring constantly until the cheese is fully melted and the sauce is smooth and thick. Season with salt and pepper.
Spoon a generous amount of the rarebit mixture onto each toasted crostini.
Return the crostini to the oven and bake for 3 minutes
minutes, or until the cheese topping is bubbling and lightly browned. Garnish with a final dusting of smoked paprika before serving.

Chef's Tip & Pairing

For an extra layer of flavor, use a high-quality, aged English cheddar. Pair this rich, savory bite with a dry, crisp hard cider or a robust, malty English ale to complement the beer in the rarebit.

From the Tini Crostini Collection