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
Rhubarb Bruschetta
Updated on Jun. 27, 2023
Lavender Flowers
Rhubarb Bruschetta
Prep Time
15 min
Cook Time
15 min
Yield
1-1/2 dozen
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
- 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.
- 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.
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