Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette

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Three Rhubarb recipes come together in this marvelous, fresh salad with a Savory Bruschetta. 
Rhubarb is one of those flavors that is deliciously addicting – Tart to the taste ~ an incredible ingredient to cook as the crimson color and heady perfumy scent stands out.

Rhubarb and Goat Cheese Bruschetta – delicious with a garlicky baguette base
Rhubarb and Goat Cheese Bruschetta over a salad with Rhubarb & Shallot Vinaigrette – Homemade Rhubarb Vinegar and the Dressing make it special!

Ingredients

  • 1 recipe Rhubarb & Shallot Vinaigrette
  • 1 recipe Rhubarb & Goat Cheese Bruschetta
  • 2 medium rhubarb stalks, choose bright colored ones
  • 1 teaspoon neutral oil*
  • 3 teaspoons pure cane sugar, divided
  • 2 tablespoons fresh orange juice
  • ¼ pound creamy goat cheese, room temperature
  • 12 slices french baugette, about 1/2" sliced on the diagonal 
  • 2 teaspoons extra virgin olive oil
  • 1 small clove fresh garlic, peeled
  • 1 pinch sea salt
  • 2 teaspoons Pomegranate Molasses, at healthfood or better grocery stores
  • chopped fresh chives and oregano leaves, for garnish
  • 6 cups assorted organic greens, see suggestions below

Instructions

  1. Steps in this Recipe: Homemade Rhubarb Vinegar (make ahead) Rhubarb & Shallot Vinaigrette (make ahead) Roasted Rhubarb Rhubarb & Goat Cheese Bruschetta
  2. Make the Rhubarb Vinegar and Rhubarb & Shallot Vinaigrette.
  3. Roasted Rhubarb: Cut rhubarb into 2" pieces on the diagonal. Add to a bowl to fit with 2 teaspoons of sugar, rub in. In a large skillet (I used my cast iron one) add 1 t. oil, raise to medium heat. Add the rhubarb in an even layer. Do not move them. Let cook and get a little golden (roasted) - about 3 minutes, turn over with tongs. Lower heat to low, continue to cook until still bright pink, yet softened, about 2 minutes. Rhubarb should still be firm. Add 2 t. sugar and orange juice. Let bubble up, give a quick stir and remove from heat. Let cool.
  4. Rhubarb & Goat Cheese Bruschetta: Preheat the broiler, 4" from rack. Brush 12 baguette slices with olive oil. Broil until golden on top. Remove from oven. While still warm - rub garlic clove all over the warm bread to flavor it, discard excess garlic.
  5. Add 1 - 1 1/2 tablespoons of softened goat cheese (depends on size of slice) over each baguette toast. Gently slice the Roasted Rhubarb and add a portion on top the goat cheese, gently pressing it in. Drizzle with a little Pomegranate Molasses.
  6. Garnish with chopped fresh chives and fresh oregano. Grind a little black pepper over each. Serve at room temperature or reheat in a 350 degree oven until just warmed through. The Bruschetta is wonderful served with a Green Salad drizzled with Rhubarb & Shallot Vinaigrette
  7. For the salad: Add 1 cup of fresh torn lettuces onto each salad plate. Add desired ingredients: I chose red oak leaf lettuce, bibb lettuce, microgreens and sliced golden beets. Drizzle with Rhubarb & Shallot Vinaigrette. Add a piece of Rhubarb & Goat Cheese Bruschetta on the side of the plate and serve. Serve extra Bruschetta on the side.
  8. * with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

    This recipe may not be reproduced without the consent of its author, Karen Sheer.

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