Welsh Rarebit

4 slices dense, hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper, to taste

1. Preheat a broiler.

2. Place the bread slices on a baking sheet.

3. Place under the broiler and toast, turning once, until golden brown on
both sides, 30-40 seconds on each side.

4. Remove from the broiler.

5. In a small saucepan over medium heat, combine the cheddar and the dark ale.

6. When the cheese melts, add the butter, Dijon mustard, 1/2
teaspoon salt, 1/4 teaspoon pepper and the cayenne, and
whisk together until smoothly melted and combined, 1-2
minutes.

7. Cut each piece of toast in half, diagonally, and arrange
around the edges on a flameproof platter.

8. Pour the cheese mixture over the toasts so they are covered
completely.

9. Place the platter under the broiler and broil until the
cheese bubbles and starts to scorch in places, about 2 minutes.

10. Remove from the broiler and serve piping hot.