Gorgonzola Rarebit with Cornish Sardines
This blue cheese rarebit is not your average cheese on toast.
Ingredients
Method
Toast the bread lightly on both sides.
Blend the egg, cream, mustards, Worcestershire sauce and 100g Gorgonzola dolce to a smooth paste. Stir in the chives and set aside.
Brush the sardines with olive oil and rub with salt and back pepper. Grill for 2-3 minutes a side.
Spread the Gorgonzola paste over the toast, top with a little Gorgonzola piccante and then place under a hot grill for 2-3 minutes until golden brown and bubbling.
Serve the rarebit with sardines and a wedge of lemon.
Cook’s tip: Top with a poached egg for an extra special brunch.
Recipe courtesy of Gorgonzola
Rate this recipe
Overall Rating:
4.50
(13)
