Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Goat Cheese Crostini with Rhubarb Chutney

  • Author: Miya
  • Total Time: 40 minutes

Ingredients

Scale

For the Crostini:

  • 1 baguette, sliced into 12–16 thin slices
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste

For the Rhubarb Chutney:

  • 2 cups rhubarb, chopped into small 1/2-inch pieces
  • 1/2 medium onion, finely chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar (light or dark)
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon mustard seeds (optional)
  • 1/4 teaspoon chili flakes (optional, for heat)
  • Salt, to taste

For the Goat Cheese Topping:

  • 4 ounces soft goat cheese (room temperature)
  • 1 tablespoon fresh thyme leaves, chopped (optional for garnish)
  • Honey or balsamic glaze (optional, for drizzling)

Ingredient Highlights

  • Goat Cheese: Goat cheese is creamy, tangy, and soft, making it a great pairing for the rich chutney. Its mild flavor balances the sharp sweetness of the chutney and the crunch of the crostini.
  • Rhubarb: Rhubarb adds a unique tartness and depth of flavor to the chutney, making it an exciting and unexpected topping. When combined with the sweetness of the sugar, vinegar, and spices, it creates a well-rounded, complex flavor.
  • Baguette: A classic French baguette provides the perfect foundation for the crostini. It’s crunchy, airy, and absorbs the flavors of the olive oil and seasoning, enhancing the overall texture of the dish.
  • Spices: Ground cinnamon, cloves, and allspice give the chutney its warm, aromatic depth. Fresh ginger adds a zesty, peppery punch, while mustard seeds and chili flakes provide subtle heat (optional).

Instructions

Step 1: Make the Rhubarb Chutney

  1. Prepare the Rhubarb: Wash and chop the rhubarb into 1/2-inch pieces. Set aside.
  2. Cook the Chutney: In a medium saucepan, add the chopped rhubarb, finely chopped onion, apple cider vinegar, brown sugar, grated ginger, cinnamon, cloves, allspice, mustard seeds, and chili flakes (if using). Bring the mixture to a boil over medium heat.
  3. Simmer: Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally, and cook until the rhubarb breaks down and the chutney thickens. You want it to be chunky and syrupy, not too watery.
  4. Season: Taste the chutney and adjust seasoning with salt, sugar, or vinegar to balance the tartness, sweetness, and spice. Remove from heat and set aside to cool.

Step 2: Prepare the Crostini

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Slice the Baguette: Slice the baguette into 12-16 even slices, about 1/2-inch thick. Lay them out on a baking sheet.
  3. Season the Bread: Brush each slice of baguette with olive oil on both sides. Sprinkle lightly with salt and freshly cracked black pepper.
  4. Toast the Crostini: Toast the slices in the preheated oven for about 8-10 minutes, or until golden and crispy. Keep an eye on them to avoid burning, as they can crisp up quickly.

Step 3: Assemble the Crostini

  1. Spread Goat Cheese: Once the crostini are toasted and slightly cooled, spread a generous amount of goat cheese on each piece. Be sure to spread it evenly, leaving a slight border around the edges to avoid it spilling off the sides.
  2. Top with Chutney: Spoon a small amount of the rhubarb chutney on top of the goat cheese. Make sure the chutney covers the cheese, but doesn’t overpower it.
  3. Garnish: For an added pop of color and flavor, sprinkle fresh thyme leaves on top of the crostini. You can also drizzle a bit of honey or balsamic glaze for a touch of sweetness and extra elegance.

Step 4: Serve

  1. Serve Immediately: Goat Cheese Crostini with Rhubarb Chutney are best served immediately while the crostini are still warm and crispy. The tangy chutney and goat cheese contrast beautifully with the crunch of the crostini, making every bite a satisfying experience.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 6
  • Calories: 250-300
  • Fat: 17g
  • Carbohydrates: 22g
  • Protein: 7g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://snackescape.com/goat-cheese-crostini-with-rhubarb-chutney/