Wensleydale Cheese & California Prune Rarebit Toastie
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, California Prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.
In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
California Prunes is a Vegetarian Society approved product. If you are a strict vegetarian following this recipe please ensure that you opt for vegetarian cheese, free-range eggs and vegetarian vinegar.
Makes: 4Prep Time: 15 minutes
- 8 slices good quality sourdough bread
- 200g Wensleydale cheese
- 1 tbsp chopped chives
- 10 California Prunes
- 2-3 tbsp California Prune juice
- 1 egg yolk
- 1 tbsp sour cream
- As required salt
- As required pepper
- 100g watercress leaves
- Pour the California Prune Juice into a saucepan and boil until it turns into a sweet sticky syrup.
- Pour the reduced prune juice into a mixing bowl and leave to one side.
- Add the grated cheese and chopped chives into a mixing bowl.
- Chop the California Prunes into small pieces and add to the cheese mixture.
- Add the sour cream and egg yolk before mixing together to form a paste.
- Spread the cheese mixture onto the toasted sourdough bread, then grill until melted and crispy.
- For the finishing touch, serve with watercress leaves and drizzle the California Prune syrup over the top of the leaves and melted cheese.