Hot melting Edam bruschetta recipe

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5 min


5 min

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


  • 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.

  • Top each with slices of Edam and chorizo and finish with a little more tapenade.

  • Place under the grill until melted and bubbling hot.

  • Top with peppery watercress leaves, drizzle with a little olive oil and serve straight away.

Top tip for making Hot melting Edam bruschetta

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.

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