Name: Rhubarb Bruschetta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-1/2 dozen
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

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

Lavender Flowers

Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals.

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Rhubarb Bruschetta

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Yield:1-1/2 dozen

Prep:15 min

Cook:15 min

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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

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Directions

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

1 appetizer: 62 calories, 4g fat (1g saturated fat), 8mg cholesterol, 60mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 2g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...