Westcountry Rarebit Crostini With Caramelised Shallots

• 1 long stick French bread
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves, finely minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 10 shallots, peeled
• 5 tablespoons milk
• 300 g cheddar cheese, grated
• 25 g plain flour
• 2 medium egg yolks
• 12 teaspoon mustard powder
• 1 dash Tabasco sauce
• 1 dash Worcestershire sauce

1. Making the Crostini: Cut the French bread diagonally into thin 1cm thick rounds.
2. Brush each round with the olive oil and divide the garlic between the rounds.
3. Place the bread rounds on a baking sheet and oven bake for 10 12 minutes at 200C/400F/Gas Mark 6 until crisp and golden.
4. Roasting the shallots: Oven roast the shallots with the olive oil and balsamic at 200C/400F/Gas Mark 6 for about 30 minutes until soft, covering with wetted baking parchment if they start to excessively brown.
5. Once cooked halve the shallots.
6. Preparing the rarebit mixture: Warm the milk in a medium size pan but do not allow to boil.
7. Stir in the cheese until melted; add the flour, mustard powder and, Tabasco and Worcestershire Sauces and stir over a gentle heat until a thick paste is made.
8. Cool for a couple of minutes before beating in the egg yolks.
9. Making the rarebits: Spoon the rarebit mix onto the prepared crostini and top with the shallots.
10. Cook for 10 15 minutes at 200C/400F/Gas Mark 6 until the cheese begins to bubble and brown at the edges.

long stick, extra virgin olive oil, garlic, olive oil, balsamic vinegar, shallots, milk, cheddar cheese, flour, egg yolks, mustard powder, tabasco sauce, worcestershire sauce

Taken from www.food.com/recipe/westcountry-rarebit-crostini-with-caramelised-shallots-321617 (may not work)