Hot melting Edam bruschetta recipe

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serves: 2
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 5 min
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  • This posh version of an old favourite Welsh Rarebit uses Edam cheese, chorizo and olive tapenade for a tasty twist.


    • Ingredients
    • 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.

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