Welsh Rarebit Bites

Welsh Rarebit Bites

Ingredients (8)

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 tablespoons all-purpose flour
  • 8 ounces aged farmhouse cheddar, finely chopped
  • 3/4 cup porter or stout beer, such as Guinness
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard powder, such as Colman’s
  • 1 teaspoon paprika
  • 1 sweet baguette, cut into 1/4-inch slices and toasted
Try Amazon Fresh
Nutritional Information
  • Calories66
  • Fat5.09g
  • Saturated fat2.94g
  • Trans fat0.18g
  • Carbs1.61g
  • Fiber0.1g
  • Sugar0.17g
  • Protein2.98g
  • Cholesterol14.62mg
  • Sodium85.0mg
  • Nutritional Analysis per serving (20 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This dish was originally known as Welsh rabbit, for reasons that aren’t exactly clear but that most agree were intended to imply rudeness to the Welsh. During the late 18th century, derogatory terms such as rabbit became frowned upon in polite company and the name evolved into rarebit, meaning a choice morsel. Today, rarebit has come to mean tasty morsels of bread covered in a mustardy cheese sauce. It is often made with larger pieces of bread, but here we use toasted baguette slices, making this an ideal passed hors d’oeuvre at your next cocktail party.

Game plan: We found it was easier to spread the cheese sauce after it had cooled completely, so if you have time, make the sauce up to 4 days ahead, cover, and refrigerate for easier spreading.

For a slacker solution, don’t toast the baguette slices before you top them with cheese sauce.

This recipe was featured as part of our Bar Snacks photo gallery and our New Year’s Eve Speakeasy Party menu.

Tips for Christmas


  1. 1Combine butter and flour in a medium saucepan and cook over medium heat until toasted and fragrant, about 3 minutes. Add cheese, beer, Worcestershire, mustard, and paprika and cook, stirring constantly, until cheese is melted and smooth, about 3 minutes. Remove from heat. (If you’re making the cheese sauce ahead of time, transfer the mixture to a heatproof container and let it cool to room temperature. Refrigerate in a covered container for up to 4 days.)
  2. 2When ready to finish, heat the broiler to high and arrange a rack in the lower third of the oven. Line a baking sheet with aluminum foil, arrange the toasted baguette slices on the baking sheet, and spread 2 teaspoons of the cheese mixture on each slice.
  3. 3Place under the broiler and cook, watching carefully, until the cheese mixture is bubbling and browned, about 1 to 2 minutes. Serve immediately.

Beverage pairing: Brasserie Dupont Foret Organic Saison Ale, Belgium. A dry white wine would be nice with these bites, but they’re perfect for a beer since there’s beer in the sauce. This organic Belgian ale is alive with the complex flavors of a flowering summer meadow, and its combination of brightness and richness makes it a lusty companion for the rarebit.

Load Comments

Recommended from Chowhound

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...

11 Ways to Get Your Bananas Foster on for Mardi Gras
Recipe Round-Ups

11 Ways to Get Your Bananas Foster on for Mardi Gras

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners
The Easiest Way

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners

by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...