Description
An easy but elegant way to welcome in strawberry and rhubarb, the harbingers of spring!
Ingredients
- 2 cups Chopped Strawberries
- 1-½ cup Chopped Rhubarb
- ½ cups Sugar
- 1 Tablespoon Balsamic Vinegar
- 1 whole Baguette, Thinly Sliced
- 1 Tablespoon Unsalted Butter
- 5 ounces, weight Goat Cheese
Preparation
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.
Preheat oven to 250°F. 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.
Serve warm toasts with goat cheese and a spoonful of quick jam.
Adapted generously from Rock Recipes.
