RHUBARB BRUSCHETTA

Rhubarb Bruschetta image

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

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 10

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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

Steps:

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 : Calories 62 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 60mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.