For the Rarebit Toasts

• 175g mature cheddar cheese, grated

• 3 tbsp Amarula

• 15g flour

• 15g fresh white breadcrumbs (about 1 thick slice of bread, crust removed)

• ½ tsp English mustard

• ½ tsp Worcestershire Sauce

• 1 egg yolk

• 6 thick slices of white bread

For the Tomato garnish

• 3 ripe tomato

• 2 tbsp extra virgin olive oil

• 1 tbsp very finely chopped chives

To make the Rarebit mixture, place the cheese and Amarula in a small non-stick saucepan over a medium heat to slowly melt together. Make sure the mixture doesn’t boil. Add the flour, breadcrumbs, mustard and Worcestershire sauce and stir over the heat, until the mixture forms a paste and leaves the sides of the pan. Remove from the heat and leave to cool.
Once cold, add the egg yolk and beat well. Chill in the fridge.
To make the tomato garnish, quarter and remove the seeds from the tomatoes. Finely dice the flesh and place in a small bowl. Season with salt and pepper and add the olive oil and chives and stir to combine. Keep to one side.
Pre-heat the grill to high.
To make the toasts, you will need a pastry cutter or glass, which is about 5 cm in diameter. Cut out 6 circles from the bread. Place the bread on a baking sheet and toast on both sides until lightly golden. Using your hands, mould some of the rarebit to fit the shape of each piece of toast. Sit on top and return back to the grill for a few minutes until golden.
Spoon some tomatoes on top of each one and serve.

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