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Goat Cheese Crostini with Rhubarb Chutney

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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!

 

Goat Cheese Crostini with Rhubarb Chutney Beautiful Composition with Four Servings and Ingredients Around ont he Table

 

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. For a heartier comfort food version, check my favorite vegan mushroom crostini recipe.

 

Goat Cheese Crostini with Rhubarb Chutney with A Few Serves Blurred in the Background.

 

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.

 

Goat Cheese Crostini with Rhubarb Chutney Served on a Wooden Table, Decorated with Rosemary

 

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.

 

Goat Cheese Crostini with Rhubarb Chutney - Three Crostini in Line Decorated with Rosemary

 

 

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.

 

Goat Cheese Crostini with Rhubarb Chutney Overhead Composition with All Ingredients on the Table

 

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.

 

Goat Cheese Crostini with Rhubarb Chutney - Holding One Crostini in a Hand

 

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 Closeup on a Serving Made with Wide Aperture

 

Goat Cheese Crostini with Rhubarb Chutney Beautiful Composition with Four Servings and Ingredients Around ont he Table
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4 from 4 votes

Goat Cheese Crostini with Rhubarb Chutney

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!
Course Appetizer
Cuisine Mediterranean
Keyword goat cheese appetizer, goat cheese crostini, healthy appetizer, strawberry bruschetta
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 118kcal

Ingredients

Instructions

  • 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!

Notes

Both ciabatta bread and baguette will work well for this recipe.

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 184mg | Potassium: 34mg | Vitamin A: 160IU | Vitamin C: 4.6mg | Calcium: 35mg | Iron: 0.6mg
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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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