Irish Rarebit Toast with Roasted Tomatoes

Ingredients

• 1 pint Tomatoes, halved
• 2 tablespoons Olive oil
• 1 clove Garlic, minced
• 1/2 teaspoon Dried thyme
• 2 slices Gluten-free bread slices
• 1 cup Dairy-free cheddar cheese, shredded
• 2 tablespoons Dairy-free butter
• 2 tablespoons Gluten-free all-purpose flour
• 1/2 cup Dairy-free milk
• 1 teaspoon Worcestershire sauce (gluten-free)
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). In a medium bowl, toss the 1 pint of halved Tomatoes with the 2 tablespoons of Olive oil, the 1 clove of minced Garlic, 1/2 teaspoon of Dried thyme, 1/4 teaspoon of Salt, and 1/4 teaspoon of Black pepper until evenly coated. Spread the seasoned tomatoes in a single layer on a baking sheet and roast for 15 minutes, or until they are softened and slightly caramelized at the edges.
2. 2While the tomatoes are roasting, melt the 2 tablespoons of Dairy-free butter in a medium saucepan over medium heat. Add the 2 tablespoons of Gluten-free all-purpose flour to the melted butter and whisk constantly for 1 minute, until the mixture forms a smooth paste and smells slightly nutty.
3. 3Gradually whisk in the 1/2 cup of Dairy-free milk into the flour mixture until the sauce is smooth and lump-free. Continue to whisk constantly over medium heat until the sauce thickens and comes to a gentle simmer.
4. 4Reduce the heat to low. Stir in the 1 cup of shredded Dairy-free cheddar cheese, 1 teaspoon of Gluten-free Worcestershire sauce, and 1/2 teaspoon of Dijon mustard. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy.
5. 5While the sauce finishes, toast the 2 slices of Gluten-free bread slices until golden brown and crisp. Place one toasted gluten-free bread slice on each serving plate.
6. 6Divide the roasted tomatoes evenly over both toasted gluten-free bread slices, then pour the rarebit sauce generously over the tomatoes on each toast. Serve immediately.

Substitutions

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