Crostini with Goat Cheese and Rhubarb-Thyme Jam | PCC Natural Markets

Crostini with Goat Cheese and Rhubarb-Thyme Jam

Yield: 30 crostini

Your rating: None (10 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.


Rhubarb-Thyme Jam:

Other ingredients:

  • 1 baguette, sliced into rounds and brushed lightly on one side with extra-virgin olive oil Add to list
  • 4 ounces chèvre cheese Add to list
  • 1 cup arugula leaves Add to list


Put all jam ingredients into a saucepan. Bring to a boil and reduce to a simmer. 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 preheated broiler until lightly browned. Spread with cheese, top with a leaf of arugula and then a dollop of rhubarb-thyme jam.

Recipe by Becky Selengut, PCC Cooks instructor

More about: appetizers, goat cheese, rhubarb


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