Description
A recipe for toasted bread topped with sweet-tart rhubarb compote, creamy goat cheese, and a hint of fresh thyme.
Ingredients
Scale
- 1 baguette, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- 1 pound fresh rhubarb, chopped into 1/2-inch pieces
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon honey
- 4 ounces soft goat cheese, softened
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Toss the baguette slices with olive oil on a baking sheet. Bake for 8 to 10 minutes, turning once, until lightly golden and crisp. Set aside.
- Combine the chopped rhubarb, sugar, and water in a small saucepan. Bring the mixture to a simmer over medium heat.
- Cook for 10 to 12 minutes, stirring occasionally, until the rhubarb has broken down into a thick, jam-like consistency. Remove from heat.
- Stir the honey and lemon juice into the warm rhubarb mixture. Let it cool slightly.
- In a small bowl, gently mix the softened goat cheese with the fresh thyme leaves.
- To assemble, spread a layer of the thyme goat cheese mixture onto each toasted baguette slice.
- Top the cheese with a spoonful of the cooled rhubarb compote.
- Garnish with a few extra thyme leaves before serving.
Notes
- You can toast the bread base up to one day ahead of time and store it in an airtight container.
- For a richer flavor, substitute half of the goat cheese with cream cheese.
- If you prefer a smoother topping, pulse the rhubarb mixture briefly in a food processor after cooking.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 7
- Sodium: 85
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 3
- Cholesterol: 10