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

Prep Time 10

Total Time 10

Servings servings

Calories 118kcal

Author Elena Szeliga

Ingredients

8 slices ciabatta bread or baguette
1 tablespoon extra virgin olive oil
salt
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 springs rosemary to garnish

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