Tuesday, June 17, 2014

Rhubarb Bruschetta with Goat Cheese

I have never been huge rhubarb fan. I have never wanted to plant it because I never thought I would get good use out of it. In the past few years we have been given rhubarb from friends as well as our CSA. I can't turn down fresh ingredients, so I had to find a way to like rhubarb. Since I'm not a big sweets girl, I figured I could try some savory dishes and see if that helped.

Well, I have not only changed my idea on rhubarb (and also my mothers) but I am finally planting my own rhubarb in the yard! Rhubarb Bruschetta with Goat Cheese was one of my big game changers. The honey calms down the tartness of the rhubarb and the creamy goat cheese makes the whole bite just melt in your mouth!

Rhubarb Bruschetta with Goat Cheese

Rhubarb Bruschetta with Goat Cheese 

Makes 10-12 (depending on how wide your baguette is)

2 cups rhubarb, small diced
1/2 c red onion, small diced
2 T olive oil
1 T balsamic vinegar (I like using a fruity balsamic like peach or strawberry)
1 t fresh lemon juice
1 t honey
1 t red wine vinegar
1 t fresh thyme, chopped
1/2 t salt
1/2 t dry mustard

4 oz crumbled goat cheese
10-12 slices of a sourdough or french baguette

Mix all the bruschetta ingredients together, except for the goat cheese. Let sit in the fridge for an hour or so to let the flavors come together.

Rhubarb Bruschetta

Meanwhile, place your sliced baguette pieces on a pan and drizzle them with a little olive oil. Bake them at 325° for 8-10 minutes turning them over halfway through. They should be nice and crispy but a little chewy in the middle. If you like them more crispy, leave them in the oven.

Toasted Baguette

When you are ready to serve them, scoop the bruschetta filling on the baguette and  top with goat cheese. Enjoy!

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