Rhubarb Bruschetta

Total Time Prep/Total Time: 30 min.
Yield 1-1/2 dozen
Contest Winner
Test Kitchen Approved
Fresh rhubarb jam is spooned over cheese-topped bruschetta for a delightful spring appetizer. Spread the goat cheese on toasted bread slices as soon as they are removed from the broiler. —Margee Berry, White Salmon, Washington

Ingredients

  • 5 teaspoons olive oil, divided
  • 1-1/2 cups chopped fresh or frozen rhubarb
  • 1/2 cup chopped red onion
  • 1/4 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon dried lavender flowers
  • 18 slices French bread baguette (1/4 inch thick)
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped pistachios

Directions

  1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add rhubarb, onion, sugar and lemon juice; cook and stir until tender, 5-7 minutes. Stir in zest and lavender. Remove from the heat. Mash to a chunky consistency; set aside.
  2. Brush bread slices on both sides with remaining 4 teaspoons oil. Place bread on ungreased baking sheets. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Spread with goat cheese. Top with rhubarb mixture and pistachios.

Nutrition Facts

1 appetizer: 62 calories, 4g fat (1g saturated fat), 8mg cholesterol, 60mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 2g protein.

Fresh rhubarb jam is spooned over cheese-topped bruschetta for a delightful spring appetizer. Spread the goat cheese on toasted bread slices as soon as they are removed from the broiler. —Margee Berry, White Salmon, Washington
Recipe Creator

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