Welsh rarebit's American cousin—a punchy blend of cheese and beer melted over toast—is a classic horse-country dish. "You can open any fridge in Kentucky and find a tub of Hall's beer cheese in there," says Amber Huffman. "It's one of the regional dishes Jess Jackson likes to eat when he's here."
Plus:Grilled Cheese Recipes
1 pound extra-sharp cheddar, cut into 1-inch cubes
3/4 cup dark beer
2 garlic cloves, minced
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
Toasted baguette slices from 2 baguettes
How to Make It
In a food processor, combine the cheddar with the beer, garlic, mustard and cayenne and blend until smooth. Season the beer cheese with salt.
Preheat the broiler. Spread the toasts with the beer cheese and arrange them on a rimmed baking sheet. Broil the toasts 6 inches from the heat for about 2 minutes, rotating the pan, until the cheese is bubbling and browned around the edges. Top with tomato slices and serve.
Dark beer would be more appropriate with this down-home dish, but Huffman is just as happy with a Kendall-Jackson Riesling, whose zippy acidity is a good complement to sharp cheese.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.