Welsh cheese toasts

Ingredients:

• 1 tbsp. butter
• 1 tbsp flour
• 0.5 cups of porter
• 1 teaspoon mustard powder
• 2-3 dashes of hot sauce, such as Tabasco
• 2–3 dashes of Worcestershire sauce
• 140g of the sharpest cheddar available, grated (about 2 cups)
• 140g crumbled Stilton (about 2 cups, depending on how finely it is crumbled)
• Long thin slices of French baguette, cut diagonally
• Olive oil to grease the bread
• Garlic cloves, cut in half
• Thinly sliced ​​tomatoes and diced tomatoes, for serving
• Crumbled bacon
• Chopped fresh chives

Preparation:

1. In a small saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Gradually whisk in the beer until smooth. Stir in the mustard, hot sauce, and Worcestershire sauce until smooth.
2. Gradually add the cheese, alternating between Cheddar and Stilton, a handful at a time, mixing until smooth after each addition, 3–4 minutes. Season with salt and pepper to taste and set aside.
3. Preheat the oven to broil mode. Place the bread in a single layer, brush with butter, and toast lightly. Rub the buttered side of the toast with a slice of garlic.
4. Arrange tomato slices on toast, top with a layer of cheese sauce, and broil in the oven until the cheese begins to bubble and brown, 2–3 minutes. Before serving, top with bacon, diced tomatoes, and green onions.