Luscious, whipped goat cheese crostini is topped with a tangy fresh rhubarb and caramelized onion compote in this crowd pleasing spring appetizer!
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It’s rhubarb season! Recent cool weather here in the Fraser Valley has meant a slow start to spring this year but thankfully our rhubarb crop is doing as well as ever. While fresh rhubarb is always delightful in desserts, this recipe is a great way to highlight rhubarb in a savoury application. Fresh, tart rhubarb is stewed with caramelized onions and a hint of cinnamon in this sweet and savoury compote. Ultra creamy whipped goat cheese perfectly compliments the bright flavours in the compote. This whipped goat cheese recipe is the perfect addition to your appetizer repertoire!
Ingredient Notes
Fresh goat cheese: Fresh goat cheese, or chèvre as it’s called in French, is an unaged cheese made from goat’s milk. There are many different styles of goat cheese but for this goat cheese crostini you will want the soft, fresh variety.
Cream cheese: Whipping the goat cheese with a little cream cheese gives it a slightly milder flavour and an incredibly creamy texture. I recommend using regular cream cheese – light cream cheese can have a looser texture and become runny if blended.
Rhubarb: I typically make this compote using fresh rhubarb, however in a pinch you could use frozen. If using frozen then be sure to chop the pieces smaller. Allow the frozen rhubarb to sit at room temperature for about 15 minutes to take the chill off then carefully chop into smaller pieces.
Sweet onion: I’ve made this recipe a few different ways but lately I’ve been partial to caramelizing the onions before adding the rhubarb. I love the depth of flavour and sweetness that is drawn out from the onions after caramelizing. I prefer using a sweet white onion however you could use a regular yellow onion instead.
Brown sugar: Using brown sugar as a sweetener was an obvious choice with the caramelized onions drawing out the caramel notes in the brown sugar. You can substitute with white sugar if you prefer.
Apple cider vinegar: With all the sweet flavours from the onions and brown sugar, this compote really benefits from a hit of acid. I find the fruity flavour of apple cider vinegar pairs perfectly with the fresh rhubarb.
Lemon juice: Fresh lemon juice adds another layer of bright acidity to the rhubarb appetizer.
Cinnamon stick: I love the hint of cinnamon in this compote. You can substitute with a pinch of powdered cinnamon if desired.
Chives: Fresh chives make the perfect garnish for this whipped goat cheese crostini. The sharp onion flavour of chives provides a great contrast to the sweet, caramelized onions in the compote.
How to Make Whipped Goat Cheese and Rhubarb Crostini
The rhubarb compote can be made ahead which is a great timesaver when preparing for a party.
Prepare the rhubarb compote
In a medium saucepan, combine the olive oil and butter and place over medium low heat. Add the chopped sweet onion and a pinch of kosher salt. Slowly sauté the onions over medium low heat, stirring occasionally, until golden brown and caramelized. This will take around 20-30 minutes.
Don’t rush this step – high heat will simply brown the onions without imparting that meltingly soft texture and sweet flavour.
Meanwhile chop the fresh rhubarb into ½ inch pieces. When the onions are finished, add the rhubarb and brown sugar to the saucepan. Stir together and then add the apple cider vinegar, lemon juice, cinnamon stick, and kosher salt.
Turn the heat up to medium high and bring the rhubarb up to a simmer. Reduce the heat and let the rhubarb simmer, stirring occasionally, for about 5 minutes or until the rhubarb is soft and starting to break down but is still chunky. Taste and adjust seasoning if necessary.
Transfer the compote to a bowl and cover with plastic wrap. Let cool completely before using. The compote will be very runny but will thicken up as it cools. Store the compote in the fridge for up to a week.
Toast the crostini
I prefer to toast the baguette slices; however, this recipe will work just as good with fresh sliced baguette. The crostini can be prepared several hours ahead, but I don’t recommend making them any earlier than that lest they lose their freshness.
Lightly broil the baguette slices for 3 to 4 minutes per side until golden brown. Be sure to keep an eye on the crostini – I have burnt my fair share over the years by not paying attention!
Whip the goat cheese
In a food processor combine the softened cream cheese and goat cheese. Blend the cheese together, stopping to scrape down the sides once or twice. Blend until the cheese is completely smooth and creamy. Transfer to a bowl and garnish with chopped fresh chives. The whipped goat cheese can be made ahead of time but it will stiffen up somewhat in the fridge so be sure to take it out of the fridge to soften before serving.
Serve the Whipped Goat Cheese and Rhubarb Crostini
There are two ways you can serve these crostini. The easiest method is to serve the whipped goat cheese and rhubarb compote in serving bowls alongside the toasted crostini for your guests to serve themselves. Alternatively, you can build the crostini yourself. Top each toasted baguette slice with a layer of whipped goat cheese, a dollop of the rhubarb compote, and a sprinkle of chopped chives. Enjoy!
Pairing Suggestions
Recently I paired this appetizer with my May Queen floral cocktail and it was divine! Just about any floral or sparkling cocktail would compliment this rhubarb appetizer.
More Recipes
For more interesting ways to use fresh rhubarb, try these recipes:
For more easy and flavourful appetizers, check out these recipes:
- Spinach Artichoke Hummus
- Whipped Brie with Herbs and Honeycomb
- Prosciutto Wrapped Figs with Goat Cheese and Port
- Whipped Feta with Honey and Walnuts
Whipped Goat Cheese and Rhubarb Crostini
Ingredients
- ½ large sweet onion *see note
- 1 tbsp olive oil
- 1 tbsp butter
- 2 ½ cups chopped rhubarb
- ½ cup brown sugar packed
- 1 tbsp apple cider vinegar
- ½ lemon juiced
- 1 cinnamon stick
- ½ tsp kosher salt
- 4 oz cream cheese softened
- 8 oz fresh goat cheese **see note
- 1 baguette sliced
- fresh chives finely chopped
Instructions
- To make the rhubarb compote begin by dicing the sweet onion. Combine the olive oil and butter in a medium saucepan and place over medium low heat. Add the diced sweet onion and a pinch of kosher salt. Slowly sauté the onions over medium low heat, stirring occasionally, until golden brown and caramelized, about 20-30 minutes.
- Meanwhile, chop the rhubarb into ½ inch pieces. When the onions are fully caramelized add the rhubarb and brown sugar. Stir to combine and then add the apple cider vinegar, lemon juice, cinnamon stick, and ½ tsp kosher salt.
- Turn up the heat to medium high and cook the rhubarb until it releases its juices and comes to a simmer. Simmer the rhubarb, stirring occasionally, for about 5 minutes until the rhubarb is soft and starting to break down. Taste and adjust the seasoning if necessary.
- Transfer the compote to a bowl and cover with plastic wrap. Cool completely before using. The compote will thicken as it cools.
- To whip the goat cheese, combine the softened cream cheese and the goat cheese in a food processor. Blend the cheeses together, stopping to scrape down the sides once or twice. Blend until the cheese mixture is completely smooth and creamy and is lightened in texture.
- Transfer the whipped goat cheese to a serving bowl and garnish with finely chopped chives.
- To toast the crostini, slice the baguette into thin slices. Turn the oven to broil. Broil the baguette slices for 3 to 4 minutes per side until golden brown on each side.
- Serve the toasted crostini with the whipped goat cheese and rhubarb compote. Garnish with finely chopped fresh chives and enjoy!
Notes
If you have any feedback about the recipe, I would love to hear in the comments below!
And if you made this recipe, I would love to see it – tag @rhubarbandlavender on Instagram!