Welsh Rarebit

I really wanted to title this post “Welsh Rabbit,” since that is the name that this recipe sometimes goes by, but I was afraid you would think I had gone and cooked up some small woodland creatures. But don’t worry, no bunnies were harmed in the making of this old-fashioned country dish. In its most basic form, it is a slice of bread doused in melted cheese…but you know I can’t leave well enough alone, and so my version includes a thick slice of tomato, some beer and Worcestershire sauce stirred into the melted cheese (Vermont cheddar of course), some chopped parsley. And bacon. Because I think I have firmly established that every recipe is better with bacon.

You can, of course, customize your rabbit any way you like. The only requirements are that you use nice bread (I used ciabatta from my beloved Fairway market, but I have seen it made with everything from English muffins to sourdough bread) and nice cheese. I do think cheddar is the best because it melts so very perfectly. This is comfort food with a capital C, and makes a perfect cozy dinner on a chilly night.
WELSH RABBIT