Soft, creamy, dreamy melted cheese with a slight kick from cayenne pepper and Worcestershire sauce, served on crunchy toast to add some texture.
Collect together your equipment (see Recipe Notes below) and ingredients.
Lightly toast the bread.
Mix all the remaining ingredients together, apart from the chives.
Spread evenly over the toast, spreading to the edges of the bread - this ensures the crusts do not burn when you put it under the grill.
Pop the Rarebit on a baking tray under a pre-heated hot grill (UK) or broiler (USA) and cook until hot, bubbling and starting to brown in places.
Serve on a warmed plate and scatter over some chopped chives, if you have some.
Equipment: