Tender goat cheese paired with tangy and sweet rhubarb chutney spread over fresh crusty ciabatta bread: the best goat cheese crostini ready in 10 minutes!
There is nothing easier and tastier than these goat cheese crostini with rhubarb chutney. I’m all into experimenting with the savory side of rhubarb and I got an idea of pairing it with tender and soft goat cheese and fresh crusty ciabatta bread. I couldn’t be more satisfied with the result.
It’s such an incredible taste combination you need to try if you love rhubarb. In fact, if you are not a fan of rhubarb, you might change your mind after trying these crostini.
There is so much more to rhubarb than a rhubarb pie. Last week I made this delicious rhubarb chutney with strawberries and ginger, and I was enjoying it the whole week as a bread spread or as a veggie dip. Tomorrow we are planning the barbecue, so it’ll be a nice addition to it as well.
If you are looking for an easy and yet impressive appetizer, crostini is always a good idea. I made them as an addition to a cheese plate and there couldn’t be a better choice. Crostini are so versatile and there is an endless variety of toppings for them.
Tomatoes, olives, different kinds of cheese, cure meats, seafood, smoked fish, roasted veggies, mushrooms, fruits, nuts… The toasted ciabatta slices work as built-in plates, making crostini a mess-free finger food.
How to Make Goat Cheese Crostini with Rhubarb Chutney
If you already made a bunch of rhubarb chutney (which is a must this season!), then it’ll take you no more than 10 minutes to assemble the goat cheese crostini. Both ciabatta bread and baguette will work well for this recipe.
Just slice it and toast it on a frying pan with a bit of extra virgin olive oil, salt and pepper for a couple of minutes. Spread the soft goat cheese and then the chutney over your bread slices. Garnish with quartered strawberries and rosemary stalks.
It looks very impressive and is literally the easiest crostini ever. Moreover, it’s so flavorful as the goat cheese pairs so well with the rhubarb chutney. It’s tangy and sweet with a touch of spicy and it’s perfect for late spring or summer as it uses fresh seasonal produce.
For my goat cheese crostini with rhubarb chutney, head to the full recipe below! Let me know how you like it!
Goat Cheese Crostini with Rhubarb Chutney
- 8 slices ciabatta bread or baguette
- 1 tablespoon extra virgin olive oil
- freshly ground black pepper
- 100 grams or 1/2 cup soft goat cheese
- 3 tablespoons rhubarb chutney with strawberries and ginger
- 4 strawberries quartered
- 8 sprigs rosemary to garnish
- Heat a frying pan with a lug of olive oil over medium heat. Toast the ciabatta slices for no more than 2 minutes on each side, until golden, trying not to overcrowd the pan. Season with salt and freshly ground black pepper to taste.
- Spread a thin layer of soft goat cheese over the crostini. Spread the rhubarb chutney on top, about 1 teaspoon per crostini.
- Garnish with 2 strawberry quarters and a sprig rosemary per crostini. Enjoy!
What is your favorite springtime crostini? I’m so curious! Leave a comment below!