Lisa Atwood, Rebecca Courchesne, Rick Field

Crostini with Rhubarb-Mint Chutney

Name: Crostini with Rhubarb-Mint Chutney
Yield: Makes 24 crostini
Cuisine: Italian
Ingredients: About 1 cup (5 oz/155 g) crumbled goat cheese; About 1 cup (10 oz/315 g) Rhubarb-Mint Chutney (facing page); 2 Tbsp olive oil, plus more for drizzling; 1 baguette; 24 small fresh mint leaves; Salt and freshly ground pepper; Salt and freshly ground pepper

Preparation info

Makes
24
crostini

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Bite-sized crostini are the perfect canvas for countless flavor and color combinations. Here, the tart sweetness of rhubarb chutney contrasts with goat cheese and fresh mint for a robust-flavored, visually appealing appetizer. Ricotta cheese can be substituted for the goat cheese.

Ingredients

1 baguette
2 Tbsp olive oil, plus more for drizzling
About 1 cup (

Europe
Italy
Starter
Side dish
Vegetarian
Mediterranean

Method

Position a rack in the upper third of the oven and preheat the oven to 450°F (230°C).

Cut the baguette on the diagonal into 24 slices each about ¼</