Crostini with First-of-the-season Goat Cheese and Rhubarb-Thyme Jam
Yield: Makes 30 crostini
This recipe solves that problem of what do to with rhubarb besides make a pie. Rhubarb combined with ginger and cinnamon with a touch of heat from cayenne makes for a piquant topping to fresh goat cheese and a sweet counterpoint to a peppery leaf of spring arugula.
- 3 cups chopped rhubarb Add to list
- 1 tablespoon grated ginger Add to list
- 1 cinnamon stick Add to list
- 1 tablespoon chopped fresh thyme Add to list
- 10 grinds of fresh black pepper Add to list
- 1 pinch of cayenne Add to list
- 2 tablespoons diced shallot Add to list
- 1/2 teaspoon salt Add to list
- 1/3 cup apple cider vinegar Add to list
- 1/2 cup brown sugar Add to list
- 2 tablespoons maple syrup Add to list
Put all the jam ingredients into a saucepan. Bring to a boil and reduce to a simmer and cook, stirring often, for about 30 minutes until thickened. Cool to room temperature and remove cinnamon stick.
Toast bread in a toaster or under a pre-heated broiler until lightly browned. Spread with goat cheese, top with a leaf of arugula and then a dollop of rhubarb-thyme jam.
Garnish with thyme flowers if available. Enjoy!
Recipe by, PCC Cooks instructor
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