Welsh Rarebit

• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup porter beer
• 1 teaspoon English mustard powder
• 2 or 3 dashes hot sauce, such as Tabasco
• 2 or 3 dashes Worcestershire sauce
• 5 ounces sharpest Cheddar available, grated (about 2 cups)
• 5 ounces Stilton, crumbled (about 2 cups depending on how finely it's crumbled)
• Salt and freshly grated black pepper
• Long thin slices of French baguette cut on a bias
• Extra-virgin olive oil, for brushing
• Cloves of garlic, halved
• Thin slices tomato and diced tomatoes, for garnish
• Crumbled bacon
• Chopped fresh chives

1. Melt the butter in a small saucepan over medium heat.
2. Add the flour and cook, whisking constantly, until lightly browned, about 1 minute.
3. Slowly whisk in the beer until smooth.
4. Whisk in the mustard, hot sauce and Worcestershire until smooth.
5. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes.
6. Season with salt and pepper.
7. Set aside.
8. Preheat the broiler.
9. Arrange the bread in a single layer, brush with oil and lightly toast.
10. Rub the oiled side of the toasts with the cut side of the garlic.
11. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes.
12. Garnish with bacon, diced tomatoes and chives before serving.

butter, flour, porter, english mustard powder, hot sauce, worcestershire sauce, cheddar, stilton, salt, thin slices, extravirgin olive oil, garlic, tomato, bacon, fresh chives

Taken from www.foodnetwork.com/recipes/welsh-rarebit-recipe4.html (may not work)