Wonderful combination of flavors. My guests were very impressed!
Brie, Rhubarb, and Green Peppercorn Crostini
Photo: Alex Farnum; Styling: Karen Shinto
More From Sunset
1 Hour, 30 Minutes
Amount per serving
- Calories: 107
- Calories from fat: 36%
- Protein: 4.5g
- Fat: 4.4g
- Saturated fat: 2.2g
- Carbohydrate: 13g
- Fiber: 0.8g
- Sodium: 185mg
- Cholesterol: 12mg
- 1 pound rhubarb stalks, leaves trimmed and discarded, stems sliced 1/4 in. thick
- 5 tablespoons honey
- 1 teaspoon balsamic vinegar
- 1 heaping tbsp. green peppercorns in brine, drained
- 1 French baguette (at least 14 in. long)
- 2 tablespoons olive oil
- 11 ounces very ripe triple-cream cheese such as Marin French Cheese Company Rouge et Noir Triple Crème Brie, or other brie or camembert, at room temperature
- 1. Cook rhubarb with honey in a medium saucepan over medium heat 6 to 8 minutes, stirring occasionally, until rhubarb is very soft and just starting to fall apart. Preheat oven to 350°.
- 2. Remove pan from heat and add vinegar and peppercorns; let sit at room temperature (so flavors meld) at least 1 hour.
- 3. Slice baguette meanwhile on the diagonal into 1/2-in.-thick slices to make 26. Put slices on a baking sheet, brush one side with oil, and bake until golden brown, about 15 minutes. Let cool.
- 4. Cut cheese into 26 thick slices, each about as long as a baguette slice.
- 5. Spoon a scant 1 tbsp. rhubarb mixture onto each baguette slice. Top each with a slice of cheese (or two smaller pieces) and serve immediately. Or serve toasts, topping, and cheese separately and let guests assemble the crostini.
- Make ahead: Toasts, up to 1 day, stored airtight at room temperature; rhubarb topping, up to 1 day, covered and chilled.
- Note: Nutritional analysis is per crostino.
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