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Swiss Cheese & Tomato Rarebit
Serves 4
- 3 garlic cloves
- 1 tbsp butter, plus extra for spreading
- 2 tbsp all-purpose flour
- 1 large ripe tomato, peeled, seeded, and chopped
- 1/2 cup (125 ml) dry white wine
- 3 cups (375 g) grated Gruyere cheese
- 1/4 lb (125 g) mushrooms, chopped
- 1 tbsp chopped fresh tarragon
- salt and black pepper
- 4 slices of bread, crusts removed
- chopped parsley to garnish
STEPS :
- Crush 2 of the garlic cloves. Melt the butter in a saucepan, add the crushed garlic,
and cook gently, stirring, for 1-2 minutes. Add the flour and cook, stirring, for
1 minute. Add the chopped tomato and cook for 2 minutes.
- Pour in the wine and cook, stirring, for 5 minutes or until the mixture thickens.
Add the Gruyere cheese, a little at a time, and stir until it has melted. Add the
chopped mushrooms, tarragon, and salt and pepper to taste and cook for 3 minutes
or until the mushrooms are tender.
- Cut the remaining garlic clove in half. Toast the bread on both sides under the
broiler. Rub one side of the toast with the cut garlic.
- Spread the garlic side of the toast with butter, place on warmed plates, and top
with the cheese mixture. Serve at once, sprinkled with chopped parsley.
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