Welsh Rarebit Crostini | #ProgressiveEats

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Welsh Rarebit Crostini

It’s said Wales didn’t have any rabbits. They’d been hunted into extinction.

Others are quoted as saying that the Welsh name was used as a patronizing way to discount things. For example a Welsh pearl was one of poor quality. And Welsh Rabbit (where the Rarebit name stemmed) clearly lacks rabbit.

In truth, the origins of this dish is likely both. It probably represented a dish that really didn’t have meat because none was available. But how did Rabbit become Rarebit? We don’t know for sure, but it was probably a PC way of referring to Rabbit — more genteel, and all that.

Welsh Rarebit Crostini

The important thing is: have you had it? It was a favorite dish of mine from my childhood – pure comfort, through and through. Although full confession, it was actually Stouffer’s that I ate. My mom would toast a couple pieces of bread, fry up some bacon, slice a tomato, and pour the microwaved package of Stouffer’s Welsh Rarebit cheese all over it. The perfect panacea for whatever ailed me.

Rough day in Mr. Benkirk’s Biology class in Junior High? It was Welsh Rarebit for dinner. Fell off my bike after trying to stand on the seat, and letting go of the handlebars? Yes, I stupidly tried it – and got Welsh Rarebit for dinner.

But it doesn’t have to be for dinner. You can make this sauce from scratch (so easy), and serve it over slices of tomato on crostini for an appetizer at your next party.

5.0 from 4 reviews
Welsh Rarebit Crostini
Prep time
Cook time
Total time
Recipe type: Appetizer or Main
Serves: 25 toasts
  • 1 Tbsp unsalted butter
  • 1½ Tbsp all-purpose flour
  • ½ cup ale
  • ¼ cup whole milk
  • 1 tsp dry mustard
  • 1 Tbsp Worcestershire sauce
  • ⅛ teaspoon black pepper
  • 6 ounces extra-sharp Cheddar, coarsely grated (about 1½ cups)
  • 1 squirt Sriracha sauce, to taste (or other hot sauce)
  • 1 large egg yolk
  • 1 bag of toasted baguette slices
  • 6 Roma tomatoes
  • Parsley, finely chopped
  • Paprika
  1. Melt the butter in a heavy saucepan over medium-low heat. Whisk in the flour and cook until thickened, about 1 minute. Add the beer and milk in a stream, whisking, followed by the mustard, Worcestershire sauce, pepper, cheese, and hot sauce.
  2. Bring to a simmer over medium-low heat, while whisking until a luscious, smooth sauce develops. whisking, about 2 - 3 minutes.
  3. Remove from heat and immediately whisk in yolk.
  4. Slice the Roma tomatoes into ½" thick slices and arrange on the baguette toasts. Spoon a little Welsh Rarebit sauce over them. Finish with a dusting of parsley and paprika.

Progressive EatsWelcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Memory Lane and is hosted by Lana Stuart who blogs at Never Enough Thyme. For our Memory Lane dinner, we all created recipes based on comfort foods which evoke feelings of nostalgia and warmth

Memory Lane Comfort Food

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

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  1. says

    Aw, your sweet memories make this pure comfort food! This is more elegant and tempting than any Welsh Rarebit I’ve ever seen! Lovely!

  2. says

    I did not grow up eating this but my daughters did after I found the recipe. My version has beer, Worcestershire and a little cayenne pepper and no egg yolk. We just put it over toasted English muffins or whatever other good bread we have but I think I would like it with the tomato!
    Ellen recently posted..Minestrone Soup from An Everlasting MealMy Profile

  3. says

    Hi Susan:)
    I’m popping over from Janes; Heritage Cook. What a delicious blog you have.

    I smiled to myself when I saw Welsh Rarebit Crostini on the Progressive Eats list Jane shared. I recently did a post about Welsh Rabbit and its history and was so curious to see how it worked on a crostini. It sure worked GREAT!

    Thank you so much for sharing, Susan. What a wonderful event!!!
    Louise recently posted..Chasing the Rabbit | An Epicurean OdeMy Profile

  4. says

    Susan, Sad to say, I never had welsh rarebit growing up. (What a deprived childhood!) I must admit that when I did find out about it, I shied away from trying the dish, thinking that it really did have to do with a rabbit. Now that I know differently and you added tomato, I’m dreaming of it as a grown-up grilled cheese but better.PS – What happened to the bacon. I love that part of your mom’s version:)
    Laura @MotherWouldKnow recently posted..Jewish Stuffed CabbageMy Profile

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