Rhubarb and Goat Cheese Spring Crostini

This crostini is a celebration of spring flavors, combining the bright, slightly acidic tang of rhubarb with the creamy, salty depth of goat cheese. The honey-balsamic glaze adds a perfect balance of sweetness and acidity, making it an elegant and refreshing appetizer. The warm, toasted bread provides a satisfying crunch that contrasts beautifully with the soft toppings.

Vegetarian

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

Method

Preheat 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
minutes, or until lightly golden and crisp. Remove and let cool slightly.
In 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
minutes, stirring occasionally, until the rhubarb is soft and has broken down into a chunky compote. Let cool completely.
In a separate small bowl, whisk together the balsamic vinegar and honey to create a glaze.
To assemble, spread a generous layer of soft goat cheese on each toasted crostini. Top with a spoonful of the cooled rhubarb compote.
Drizzle the honey
balsamic glaze over the compote and garnish each crostini with a small fresh mint leaf before serving.

Chef's Tip & Pairing

To enhance the flavor of the goat cheese, let it come to room temperature before spreading. For a wine pairing, the sweetness and acidity of the rhubarb pair beautifully with a crisp, slightly off-dry Riesling or a light, chilled Rosé.

From the Tini Crostini Collection