Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette
May 30, 2018, Updated Mar 31, 2021
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.
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
- Steps in this Recipe: Homemade Rhubarb Vinegar (make ahead) Rhubarb & Shallot Vinaigrette (make ahead) Roasted Rhubarb Rhubarb & Goat Cheese Bruschetta
- Make the Rhubarb Vinegar and Rhubarb & Shallot Vinaigrette.
- 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.
- 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.
- 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.
- 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
- 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.
* 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.