Savoury Rhubarb Crostini

Spread with sweetened whipped cream cheese and topped with a homemade compote, this Savoury Rhubarb Crostini makes a lovely breakfast or brunch as well as a deliciously mouth-watering appetizer. Drizzle with honey and a sprinkling of fresh herbs for best results!

I often crave grilled or toasted bread that has been topped with something savoury and sweet. That’s probably why I make Toasted Tomato Sandwiches so often! But sometimes, I want more flavour, which is why I turn to this Savoury Rhubarb Crostini recipe. It is basically sliced bread smeared liberally with sweetened, herby cream cheese and topped with homemade rhubarb compote. It is so delicious!

It’s no big secret that I used to have a full-on love affair with The Pioneer Woman.  I watched the show every chance I got.  On one particular episode, Ree dedicated a whole segment to the popularity of toasts.  She also agreed that toast topped with various ingredients had become rather popular, not only for the home cook but on many restaurant menus and especially food trucks. 

I guess the appeal is that they are easy to prepare, extremely easy on the wallet, and completely filling.  I, for one, can make a complete meal on bread!  Additionally, with toasts, each individual taste can be satisfied. But, being that I am on a rhubarb kick, lately, I wanted to try my hand at these crostini and see what I could come up with.  Little did I know that I would be piecing together the most delicious thing I have ever put in my mouth.  I’m serious!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

Here is a list of the ingredients you will need to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Bread – You can use any bread you like, but sturdier bread like a crusty baguette works best.
• Cream Cheese – I always prefer brick-style cream cheese over whipped or spreadable cream cheese. It just tastes better.
• Cream – You can substitute the cream with half and half or whole milk.
• Honey – This adds just a bit of sweetness and smoothness to the cream cheese.
• Ground Black Pepper 
• Fresh Herbs – In my opinion, the best herbs to pair with Savoury Rhubarb Crostini are fresh thyme and summer savoury. I love the combination of those two. You can use any herbs you like.
• Rhubarb Compote – You can buy this in specialty shops. You can substitute it with any compote you like. Even homemade jam would do in a pinch! Compote is easy to make. Here’s my recipe for rhubarb compote.

HOW TO MAKE SAVOURY RHUBARB CROSTINI

Beat the cream cheese with the cream, honey, half of the ground black pepper, and half of the fresh herbs until well combined. Set aside.

Lightly coat each side of the bread with nonstick cooking spray and grill on both sides until grill marks are formed. Allow the grilled bread to cool for a couple of minutes.

Smear the cream cheese mixture evenly over the grilled bread. Top each slice with a scant tablespoon of the rhubarb compote and optionally, drizzle over a little bit of honey. Sprinkle over the remaining fresh herbs and the remaining ground black pepper. Serve and enjoy!

WHAT IS COMPOTE?

A compote is a dessert originating from medieval Europe. It is prepared using whole or chopped pieces of fruit in a sugary syrup. Many compote recipes will use seasonings and flavours such as vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, etc.

You can also prepare a compote from dried fruits and berries. For example, candied fruit and raisins are quite popular in compote recipes. Historically, compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture.

In late medieval England, it was served at the beginning of the last course of a feast and was often accompanied by creamy potage. During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.

HOW TO USE RHUBARB COMPOTE

If you make a batch of homemade rhubarb compote, you may have lots left over. As previously mentioned, rhubarb compote is wonderful served over ice cream. You can top your ice cream with chilled compote right from the fridge, or heat it up a little in the microwave first. It’s such a delicious and easy dessert that you can serve it with fresh strawberries. It is also quite good in layered desserts. Think about trifles or parfaits – compote would pair so well with whipped cream and/or custard layers.

You can prepare a Rhubarb Fool by stirring chilled compote into sweetened whipped cream. Try it on toast or stir a spoonful or two into your morning oatmeal. Spoon it onto a sponge cake or onto some freshly baked scones. The possibilities are endless! You can even spoon it over roasted chicken about 10 minutes before the chicken is fully cooked. Pop it back into the oven for those last 10 minutes and dig in!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!