Rhubarb Crostini Recipe

Name: Rhubarb Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Balsamic Vinegar; 1/4 cups Granulated Sugar; 1/2 teaspoons Ground Ginger; 3 stalks Rhubarb, Diced; 1 Tablespoon Lemon Juice; 1 Tablespoon Olive Oil; Salt And Pepper, to taste; 8 pieces Sliced Baguette; 2 ounces, weight Goat Cheese With Honey; 1/2 cups Chopped Mint

Servings: persons

2 Tablespoons Balsamic Vinegar
1/4 cups Granulated Sugar
1/2 teaspoons Ground Ginger
3 stalks Rhubarb, Diced
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
Salt And Pepper, to taste
8 pieces Sliced Baguette
2 ounces, weight Goat Cheese With Honey
1/2 cups Chopped Mint

1
For the compote:
2
In a small pot over medium heat, bring balsamic vinegar, sugar and ginger to a simmer.
3
Add rhubarb and cook for 1-2 minutes.
4
Transfer rhubarb with a slotted spoon to a bowl and set it aside.
5
Continue to cook the vinegar mixture until thick, about 5 minutes.
6
Then add it to the rhubarb.
7
For crostini:
8
Mix lemon juice and olive oil together.
9
Season with salt and pepper.
10
Spread the lemon oil over the sliced baguette and broil in oven until toasted, 3-4 minutes.
11
Spread goat cheese over the warm toasts.
12
Add rhubarb compote and top with mint.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Balsamic Vinegar, 1/4 cups Granulated Sugar, 1/2 teaspoons Ground Ginger, 3 stalks Rhubarb, Diced, and more.

Yes, Rhubarb Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Crostini

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