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Rhubarb and Goat Cheese Bruschetta

A close-up of one piece of Rhubarb and Goat Cheese Bruschetta on a wooden board, topped with creamy cheese and bright pink rhubarb.
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Make this elegant spring appetizer featuring tart cooked rhubarb, creamy goat cheese, and a drizzle of balsamic glaze on toasted bread. It balances sweet and savory flavors well.

Ingredients

Scale
  • 1 pound fresh rhubarb stalks, trimmed and chopped
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 8 slices baguette bread, cut about 1/2 inch thick
  • 2 tablespoons olive oil
  • 4 ounces soft goat cheese, at room temperature
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons balsamic glaze
  • Pinch of salt

Instructions

  1. Prepare the rhubarb: Combine the chopped rhubarb, sugar, and water in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a thick compote, about 10 to 12 minutes. Remove from heat and stir in the pinch of salt. Let cool slightly.
  2. Toast the bread: Preheat your oven to 375 degrees Fahrenheit. Brush both sides of the baguette slices lightly with olive oil. Place them on a baking sheet and bake for 6 to 8 minutes, flipping halfway through, until golden brown and crisp.
  3. Assemble the bruschetta: Once the bread is cool enough to handle, spread about 1/2 ounce of soft goat cheese evenly over the surface of each slice.
  4. Top with rhubarb: Spoon a portion of the cooled rhubarb mixture over the goat cheese layer.
  5. Finish and serve: Sprinkle the fresh thyme leaves over the top of each bruschetta. Drizzle lightly with balsamic glaze just before serving.

Notes

  • For a richer flavor, you can roast the rhubarb instead of stewing it. Toss the rhubarb with sugar and roast at 400 degrees Fahrenheit for 15 minutes.
  • Use a high-quality, crusty bread like a French baguette for the best texture.
  • If you do not have balsamic glaze, simmer 1/4 cup of balsamic vinegar in a small pan until it reduces by half and thickens.

Nutrition

Find it online: https://cravybite.link/rhubarb-and-goat-cheese-bruschetta/