Crostini with Whipped Goat Cheese, Pickled Rhubarb, and Basil Infused Honey

Rhubarb season is in full swing in the Pacific Northwest, and I couldn’t be happier. While jams and pies are typically associated with rhubarb, pickling can be a great way to use up this vibrant and tart vegetable. I know that it sounds bananas to pickle something that is already super tart, but hear me out, it actually mellows out the tartness of the rhubarb. Flavored with coriander, black peppercorns, and mustard seed, the pickled rhubarb will be a great addition to your pickle rotation. It’s great in a salad, on sandwiches, or a pretty in pink addition to a cheeseboard.

But what would rhubarb be without it’s trusty sidekick strawberry? Freeze dried strawberry powder holds its own against the pickled rhubarb, adding sweetness and a Jackson Pollock-like splash of color. Paired with a crispy baguette, tangy goat cheese, and a drizzle of basil infused honey, these little bites are out of this world good.

Pickled Pink

Crostini with Whipped Goat Cheese, Pickled Rhubarb, and Basil Infused Honey

Crostini with Whipped Goat Cheese, Pickled Rhubarb, and Basil Infused Honey

Ingredients:

3 C rhubarb sliced into 1/2” slices

1 tsp mustard seed

2 tsp coriander seed

1/2 tsp black peppercorns

1 C apple cider vinegar

1 C water

1 Tbsp kosher salt + more for sprinkling

2 Tbsp sugar

1 baguette

1 tsp olive oil + more for brushing baguette

1/3 C honey

7 large basil leaves + more for garnish

11 oz chevre goat cheese

freeze dried strawberries, crushed

Maldon sea salt

2-3 days ahead, make pickled rhubarb. Put rhubarb, coriander seed, mustard seed, and peppercorns into a large glass canning jar. In a small saucepan, combine vinegar, water, salt, and sugar. Bring mixture to a boil. Pour boiling brine over the rhubarb. Seal the jar and let cool to room temperature. Store in refrigerator for 2-3 days.

Preheat oven to 350 degrees. Slice baguette on the bias into 1/4” slices. On a baking sheet, brush both sides of the bread slices with olive oil and sprinkle lightly with kosher salt. Bake for 15 minutes until golden brown.

In a small pan heat honey and basil over medium low heat, for approximately 5 minutes- honey will liquefy and start to bubble., and the basil will wilt. Turn off the heat and let steep for 15 minutes.

In a food processor whip goat cheese with 1 tsp of olive oil.

Assemble crostini by spreading a layer of the whipped goat cheese on a slice of toasted baguette. Top with a few pieces of pickled rhubarb, drizzle with honey, and sprinkle crushed freeze dried strawberries on top. Garnish with thinly sliced basil and a sprinkle of flake salt.