Brie, Rhubarb, And Green Peppercorn Crostini

1. 1

   Cook rhubarb with honey in a medium saucepan over medium heat 6 to 8 minutes, stirring occasionally, until rhubarb is very soft and just starting to fall apart. Preheat oven to 350u00b0.

2. 2

   Remove pan from heat and add vinegar and peppercorns; let sit at room temperature (so flavors meld) at least 1 hour.

3. 3

   Slice baguette meanwhile on the diagonal into 1/2-in.-thick slices to make Put slices on a baking sheet, brush one side with oil, and bake until golden brown, about 15 minutes. Let cool.

4. 4

   Cut cheese into 26 thick slices, each about as long as a baguette slice.

5. 5

   Spoon a scant 1 tbsp. rhubarb mixture onto each baguette slice. Top each with a slice of cheese (or two smaller pieces) and serve immediately. Or serve toasts, topping, and cheese separately and let guests assemble the crostini.

6. 6

   Make ahead: Toasts, up to 1 day, stored airtight at room temperature; rhubarb topping, up to 1 day, covered and chilled.

7. 7

   Note: Nutritional analysis is per crostino.

* Per serving · 4 servings · Values may vary.