Welsh Rarebit, or Welsh rabbit as it is sometimes called, is a dish consisting of a hot cheese-based sauce served over slices of freshly toasted bread. We like to make it with a bit of Guinness and excellent English cheddar, to create a lovely afternoon tea snack. Have it with tea, but may we also suggest a good amber or porter, or Guinness, too! Each container holds 8 oz. of sauce.
If received frozen, let it thaw in the fridge or on the counter before serving. To serve, toast your favorite bread or English muffins while gently heating the sauce in the microwave until bubbly, and then pour over the toast immediately before serving. You can also cut out the bread using a cookie cutter before toasting, and dip into the sauce if desired, similar to fondue. Other suggestions include serving as a hot appetizer with toasts and cheese straws, topping the toasts with a slice of ham and tomato, or pour over steamed vegetables if desired.
(The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit.)