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  • Writer's pictureJust a Tad Salty


Updated: Oct 14, 2020

This is a basic recipe for Welsh Rarebit. However, as basic as it sounds with the most simple of ingredients, it packs a rich and savory flavor that you can use as a canvas for your sandwiches. Top with slices of fresh heirloom tomato, or fresh baby Arugula. You won't go wrong with this recipe.



2 cups shredded sharp cheddar cheese

1 cup heavy whipping cream

1 egg yolk

Freshly ground black pepper, for seasoning



In a bowl, mix heavy whipping cream and cheddar cheese until week combined.

Add egg yolk and mix until well incorporated into heavy whipping cream and cheese.

Season with ground black pepper (you may add salt to season, but I find the cheese is already salty on its own).

Spread on a slice of sourdough bread, or any thick sandwich bread.

Toast in oven at 400 degrees Fahrenheit for 3 to 5 minutes (I use turbo roaster), or until cheese has melted and some charring occurs--- based on your preference.

Top with slices of fresh heirloom tomato, or baby Arugula.

You may store the spread in fridge in an airtight container for up to a week.

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