1 slices long of baguette cut on a bias french thin
0.5 cup porter beer
1 tablespoon butter
2 cups sharpest cheddar available grated
1 tablespoon flour
6 servings chives fresh chopped
1 Cloves garlic halved
2 dashes hot sauce such as tabasco
1 teaspoon ground mustard english
6 servings olive oil extra-virgin for brushing
6 servings salt and pepper black freshly grated
5 ounces coarsely stilton cheese crumbled finely ( 2 cups depending on how it's )
1 slices tomato and tomatoes diced for garnish thin
2 dashes worcestershire sauce
Equipment
sauce pan
whisk
broiler
Directions
Melt the butter in a small saucepan over medium heat.
Add the flour and cook, whisking constantly, until lightly browned, about 1 minute. Slowly whisk in the beer until smooth.
Whisk in the mustard, hot sauce and Worcestershire until smooth. Gradually add the cheese, alternating between the Cheddar and the Stilton, a handful at a time, whisking until smooth and creamy before adding more, 3 or 4 minutes. Season with salt and pepper. Set aside.
Preheat the broiler. Arrange the bread in a single layer, brush with oil and lightly toast. Rub the oiled side of the toasts with the cut side of the garlic. Arrange tomato slices on the toasts, top with a layer of the cheese mixture and broil until the cheese is bubbly and just starting to brown, 2 or 3 minutes.
Garnish with bacon, diced tomatoes and chives before serving.
