Rhubarb Crostini

• 2 Tablespoons Balsamic Vinegar
• 1/4 cups Granulated Sugar
• 1/2 teaspoons Ground Ginger
• 3 stalks Rhubarb, Diced
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste
• 8 pieces Sliced Baguette
• 2 ounces, weight Goat Cheese With Honey
• 1/2 cups Chopped Mint

1. For the compote:
2. In a small pot over medium heat, bring balsamic vinegar, sugar and ginger to a simmer.
3. Add rhubarb and cook for 1-2 minutes.
4. Transfer rhubarb with a slotted spoon to a bowl and set it aside.
5. Continue to cook the vinegar mixture until thick, about 5 minutes.
6. Then add it to the rhubarb.
7. For crostini:
8. Mix lemon juice and olive oil together.
9. Season with salt and pepper.
10. Spread the lemon oil over the sliced baguette and broil in oven until toasted, 3-4 minutes.
11. Spread goat cheese over the warm toasts.
12. Add rhubarb compote and top with mint.

balsamic vinegar, sugar, ground ginger, stalks rhubarb, lemon juice, olive oil, salt, baguette, honey, mint

Taken from tastykitchen.com/recipes/appetizers-and-snacks/rhubarb-crostini/ (may not work)