Rhubarb and Goat Cheese Bruschetta Over a Salad with Rhubarb & Shallot Vinaigrette
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.
Servings: 12 servings
Ingredients
- 1 recipe Rhubarb & Shallot Vinaigrette
- 2 medium rhubarb stalks choose bright colored ones
- 1 teaspoon neutral oil*
- 3 teaspoons pure cane sugar divided
- 2 tablespoons fresh orange juice
- 4 ounces 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 for garnish: at healthfood or better grocery stores
- 1 1/2 teaspoons 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 and dot with Fresh Chives.
- 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.
Notes
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
Recipes: Homemade Rhubarb Vinegar
Rhubarb and Shallot Vinaigrette This recipe may not be reproduced without the consent of its author, Karen Sheer.
Rhubarb and Shallot Vinaigrette This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 232kcal | Carbohydrates: 38g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 453mg | Potassium: 330mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8980IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 4mg