Recipes Bread + Dough Welsh Rarebit 4.0 (1) Add your rating & review The crumbly cheddar in TV chef Andrew Zimmern’s melted-cheese toasts makes the sauce slightly grainy and gives it nutty, tangy flavor. As an alternative to this single-cheese rendition, he sometimes melts a combination of good cheddar, Cheshire and aged Gouda. Slideshow: More Toast Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on January 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Active Time: 20 mins Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons unsalted butter 1 medium shallot, finely chopped 1 tablespoon all-purpose flour 2 teaspoons dry mustard 1/2 teaspoon black pepper 10 ounces aged cheddar cheese, shredded (3 1/4 cups) 1/4 cup brown ale, such as Samuel Smith’s 1 tablespoon Worcestershire sauce Four 1/2-inch-thick slices of country bread, toasted 1 tablespoon chopped chives Directions In a medium saucepan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally, until softened, 2 to 3 minutes. Whisk in the flour, dry mustard, and pepper, and cook, stirring occasionally, for 1 minute. Add the cheese, ale, and Worcestershire sauce, and cook over moderately low heat, whisking, until the cheese melts, 2 to 3 minutes. Preheat the broiler and position a rack 4 inches from the heat. Line a rimmed baking sheet with parchment paper, and arrange the toasts on top. Spoon the cheddar mixture over the toasts, and broil until bubbling and browned around the edges, about 2 minutes. Sprinkle with chives, and serve. Rate it Print