Rhubarb and goat’s cheese slices

Rhubarb and goat’s cheese slices

Total: 30 Min. | Active: 5 Min.
vegetarian
Nutritional value / person: 332 kcal
, Fat: 14 g
, Carbohydrate: 39 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rhubarb

300 g rhubarb, cut into sticks approx. 5 cm long
1 tbsp liquid honey
1 tbsp olive oil
1 garlic clove, squeezed
4 sprigs thyme
a little pepper

To bake

6 slices bread (approx. 250 g
1 tbsp olive oil

Toppings

150 g soft goats' cheese (e.g. Chavroux Tendre Bûche), cut into approx. 1 cm slices
1 tbsp liquid honey
2 sprigs thyme, leaves torn off
2 pinches sea salt
a little pepper
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Utensils

One ovenproof dish (holding approx. 1 ½ l), greased

How it's done

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Rhubarb

In the prepared dish, mix the rhubarb with all the other ingredients up to and including the pepper.

To bake

Bake the rhubarb for approx. 20 mins. in the centre of an oven preheated to 180°C (convection). Brush the bread slices with the oil, place on a baking tray lined with baking paper and bake alongside the rhubarb for approx. 5 mins. Remove the rhubarb and bread slices from the oven.

Toppings

Top the bread slices with the goat’s cheese and rhubarb. Drizzle with honey. Sprinkle with thyme, season.

Finish in the oven

Bake for approx. 5 mins., remove, serve warm.

Good to know
Serve with: Salad

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