A blissful appetizer for an early spring party! You can make both the Walnut Butter and Rhubarb Sauce several days ahead of time. Store in the refrigerator until use. Assemble the crostini just before serving. If you can’t find rhubarb you can use your favorite recipe of cranberry sauce.
- 1 fresh high-quality baguette (unseeded; not sourdough)
- 3 ounces very fresh goat cheese
- Honey to taste (optional)
- Walnut Butter
- 2 heaping cups chopped rhubarb (fresh or frozen)
- 2 tablespoons agave nectar
- Small pinch of salt
- 2 (12 ounce) packages fresh cranberries
- 2 cup freshly squeezed orange juice
- 1 cup sugar
- 1 cup golden raisins
- 1 cup California walnut halves, toasted and chopped
- Preheat the oven to 350°F. Cut the baguette on the diagonal into ½-inch slices, and spread them in a single layer on a baking tray. Bake in the center of the oven until lightly toasted. Cool just slightly.
- In a small bowl, mash the goat cheese until spread-ably soft, and sweeten (slightly) to taste, if desired, with a little honey.
- To serve: Spread each little toast with a little goat cheese, keeping the layer even so the other toppings won’t fall off. Add a little Walnut Butter, pushing it down with the back of a spoon. Top each piece with a small spoonful of Rhubarb Sauce. Arrange on an attractive platter and serve to your delighted guests.
- Place the rhubarb in a medium-small saucepan, cover, and cook over medium-low heat (nothing added!) for about 10 minutes, or until “saucy.”
- Remove from heat, and stir in agave and salt. Let cool to room temperature.
- Pick over the cranberries, removing any bruised or blemished berries and add them to a medium saucepan; add the orange juice, sugar, raisins and salt.
- Bring to a boil and cook until all of the cranberries pop and the mixture thickens. Remove from the heat and cool. Stir in the walnuts.
Yield: About 2 cups