Now that Spring as officially arrived, I’m ready to embrace the seasons fruits and vegetables – starting with this sweet breakfast-esq crostini. I thought this would be a perfect way to start Easter morning, but really, this would be a perfect way to start any day.
The tangy rhubarb mixed with the spice of the ginger and sweetness of strawberries pairs wonderfully with some toasted bread and creamy goat cheese. It would be a great addition to any brunch table and I have a feeling the preserves will be perfect over some oatmeal or coconut ice cream.
Rhubarb & Strawberry Breakfast Crostini makes about 2 cups preserves – adapted from Bon Appétit
- 2 1/2 cups rhubarb, cut into 1″ pieces
- 1 Tbsp fresh ginger, minced
- 5 Tbsp orange juice
- 2 Tbsp sugar
- 2 cups fresh strawberries, sliced
- 1 baguette, sliced and toasted
- goat cheese with honey
Pre-heat oven to 350° F. Combine first four ingredients in baking dish and bake for about 30 minutes, until rhubarb is soft. Stir in strawberries and let cool at room temperature. Refrigerate preserves until ready to serve. Top baguette slices with a smear of goat cheese and preserves.