Strawberry Rhubarb & Goat Cheese Toasts

• 2 cups Chopped Strawberries
• 1-1/2 cup Chopped Rhubarb
• 1/2 cups Sugar
• 1 Tablespoon Balsamic Vinegar
• 1 whole Baguette, Thinly Sliced
• 1 Tablespoon Unsalted Butter
• 5 ounces, weight Goat Cheese

1. Combine strawberries, rhubarb, and sugar in a medium pot over medium-high heat. Stir often and boil gently for 10-15 minutes. To test set, spoon a few drops of jam onto a plate and place in the freezer for a few minutes. Quick jam should be runny but not fluid. Stir in the balsamic vinegar and cook for a minute more, then remove from the heat and set aside.
2. Preheat oven to 250u0b0F. Thinly slice baguette at an angle, each slice 1/4-inch thick. Spread slices out on a cookie sheet. Melt the butter and brush it lightly over each slice of baguette. Bake for 5-6 minutes or until crust is lightly browned.
3. Serve warm toasts with goat cheese and a spoonful of quick jam.
4. Adapted generously from Rock Recipes.

strawberries, rhubarb, sugar, balsamic vinegar, baguette, butter, cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/strawberry-rhubarb-goat-cheese-toasts/ (may not work)