Rhubarb-Balsamic Sauce on Crostini

The complex sweetness of balsamic vinegar and the tart tanginess of rhubarb create just the right base for this elegant goat cheese crostini.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 2 cups balsamic vinegar
  • 2 cups diced rhubarb
  • 1 small shallot, peeled and minced
  • 2 tsp. fresh thyme
  • 2 Tbsp. olive oil
  • 4 oz. goat cheese, sliced
  • 1⁄2 tsp. kosher salt
  • 1⁄2 loaf (10.5 oz.) baguette, cut into 1⁄2-inch slices


  • In a small saucepan, combine vinegar, rhubarb, shallot, and thyme. Bring to a boil over medium heat. Reduce heat to medium-low. Cook, stirring occasionally, until rhubarb breaks down and sauce coats the back of a spoon, about 20 minutes.
  • Preheat oven to 350°F.
  • Mix olive oil and salt in a small bowl and brush onto both sides of bread. Place bread slices on a large baking sheet and bake for 5 minutes until just crisp.
  • Top bread slices with goat cheese and rhubarb sauce.