Hot melting Edam bruschetta

(35 ratings)
Hot Melting Edam Bruschetta
Hot Melting Edam Bruschetta
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This posh version of an old favourite Welsh Rarebit uses Edam cheese, chorizo and olive tapenade for a tasty twist.


  • Ingredients
  • 2 large, thick slices country bread
  • 2tbsp green olive tapenade
  • 100g (3½ oz) Edam cheese (sliced)
  • 8 thin slices of chorizo
  • Small handful watercress leaves
  • Olive oil, for drizzling

Top tips: Use the filling ingredients to make a tasty enclosed toasty or panini.

Don't like olives? Spread thick caramelised onion chutney on the bread and simply top with Edam.

Roast baby vine tomatoes with a drizzling of olive oil and serve on top of melting Edam bruschetta.

Swap chorizo for slices of wafer thin ham.


  1. Pre-heat grill. Toast one side of the bread slices until golden. Place un-toasted side up on a baking sheet and spread with olive tapenade.
  2. Top each with slices of Edam and chorizo and finish with a little more tapenade.
  3. Place under the grill until melted and bubbling hot.
  4. Top with peppery watercress leaves, drizzle with a little olive oil and serve straight away.

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  • 3
(35 ratings)

Your comments


This sounds delicious but more like a posh version of cheese on toast than welsh rarebit as there are no eggs used?

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