Gorgonzola Rarebit with Cornish Sardines
This blue cheese rarebit is not your average cheese on toast.
- 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