Crostini with Goat Cheese and Rhubarb-Thyme Jam

Crostini with Goat Cheese and Rhubarb-Thyme Jam

Crostini with Goat Cheese and Rhubarb-Thyme Jam

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  • Each crostini
  • 60 cal
  • 1.5g fat (0.5g sat)
  • 0mg chol
  • 115mg sodium
  • 11g carb
  • 1g fiber
  • 4g sugars
  • 2g protein


  • 3 cups chopped rhubarb
  • 1 tablespoon grated ginger
  • 1 cinnamon stick
  • 1 tablespoon chopped fresh thyme
  • 10 grinds fresh black pepper
  • Pinch of cayenne
  • 2 tablespoons diced shallots
  • 1/2 teaspoon salt
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 baguette, sliced into rounds and brushed lightly on one side with extra-virgin olive oil
  • Extra virgin olive oil, for brushing
  • 4 ounces chèvre cheese
  • 1 cup arugula leaves


Put rhubarb, ginger, cinnamon, thyme, pepper, cayenne, shallots, salt, vinegar, sugar and syrup 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.

Brushed baguette rounds lightly on one side with oil. 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.

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