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