Rhubarb and Goat Cheese Spring Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick rounds
• •tbsp olive oil
• •oz soft goat cheese (chèvre)
• •cup rhubarb, finely diced
• •1/4 cup granulated sugar
• •tbsp water
• •tbsp balsamic vinegar
• •tsp honey
• •1/4
• •tsp ground ginger
• •Pinch of salt
• •Fresh mint leaves, for garnish

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
2. 2minutes, or until lightly golden and crisp. Remove and let cool slightly.
3. 3In a small saucepan, combine the diced rhubarb, sugar, water, and ground ginger. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes
4. 4minutes, stirring occasionally, until the rhubarb is soft and has broken down into a chunky compote. Let cool completely.
5. 5In a separate small bowl, whisk together the balsamic vinegar and honey to create a glaze.
6. 6To assemble, spread a generous layer of soft goat cheese on each toasted crostini. Top with a spoonful of the cooled rhubarb compote.
7. 7Drizzle the honey
8. 8balsamic glaze over the compote and garnish each crostini with a small fresh mint leaf before serving.