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Rhubarb Bruschetta

Total Time

Prep/Total Time: 30 min.

Makes

1-1/2 dozen

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 Recipe photo by Taste of Home
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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.
Lavender Flowers
Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.

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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