And my obsession with rhubarb continues.
Crostini with honeyed goat cheese and balsamic rhubarb.
It’s a mouthful, I know. At least it’s a yummy one.
This here is a semi-savory rhubarb dish. It’s a delightful combination of things I love: rhubarb, bread, cheese and mint. And astonishingly easy to prepare.
But let’s talk about crostini first. I love the idea of little pieces of toasted bread topped with well, whatever you want. It makes a fantastic first course – something to help tide me over until I am finished with dinner. Often it’s with tomatoes, mozzarella and basil – but this rhubarb version is equally delicious.
Crostini with honeyed goat cheese and balsamic rhubarb********** Balsamic Rhubarb Compote (adapted from Gourmet)
3 stalks rhubarb, diced 2 tablespoons balsamic vinegar 1/4 cup granulated sugar 1/2 teaspoon ground ginger sliced baguette pieces 1 tablespoon lemon juice 1 tablespoon olive oil 2 ounces goat cheese with honey 1/2 cup chopped mint **********
In a small pot, bring balsamic vinegar, sugar and ginger to a simmer. Add rhubarb and cook for 1-2 minutes.
Transfer rhubarb with a slotted spoon to a bowl. Continue to cook vinegar mixture until thick, about 5 minutes. Add to rhubarb.
Mix lemon juice and olive oil together. Season with salt and pepper. Spread lemon oil over sliced baguette and broil in oven until toasted, 3-4 minutes. Spread goat cheese over warm toasts. Add rhubarb compote and top with mint.
You might think that the tartness of the rhubarb might not play well with the balsamic vinegar. But you would be wrong. Especially when you mix it with the sweetness of the honeyed goat cheese.