Gorgonzola Rarebit with Cornish Sardines

This blue cheese rarebit is not your average cheese on toast.

  • Preparation Time15 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy
4 slices thick bread
2 egg yolks
3 tbsp double cream
1 tsp wholegrain mustard
1 tsp English mustard
1/4 tsp Worcestershire sauce
100g Gorgonzola dolce
1 tbsp chopped chives
8 Cornish sardines, cleaned
1 tbsp olive oil
Salt and cracked black pepper
40g Gorgonzola piccante
1 lemon, quartered

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

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