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Swiss Cheese & Tomato Rarebit

Serves 4
Swiss Cheese & Tomato Rarebit
  • 3 garlic cloves
  • 1 tbsp butter, plus extra for spreading
  • 2 tbsp all-purpose flour
  • 1 large ripe tomato, peeled, seeded, and chopped
  • 1/2 cup (125 ml) dry white wine
  • 3 cups (375 g) grated Gruyere cheese
  • 1/4 lb (125 g) mushrooms, chopped
  • 1 tbsp chopped fresh tarragon
  • salt and black pepper
  • 4 slices of bread, crusts removed
  • chopped parsley to garnish


  1. Crush 2 of the garlic cloves. Melt the butter in a saucepan, add the crushed garlic, and cook gently, stirring, for 1-2 minutes. Add the flour and cook, stirring, for 1 minute. Add the chopped tomato and cook for 2 minutes.
  2. Pour in the wine and cook, stirring, for 5 minutes or until the mixture thickens. Add the Gruyere cheese, a little at a time, and stir until it has melted. Add the chopped mushrooms, tarragon, and salt and pepper to taste and cook for 3 minutes or until the mushrooms are tender.
  3. Cut the remaining garlic clove in half. Toast the bread on both sides under the broiler. Rub one side of the toast with the cut garlic.
  4. Spread the garlic side of the toast with butter, place on warmed plates, and top with the cheese mixture. Serve at once, sprinkled with chopped parsley.