Description
This Rhubarb Honey Goat Cheese Appetizer combines tangy whipped goat cheese with a luscious homemade rhubarb honey sauce, all served over slices of crusty French bread. Perfect for spring and summer gatherings, this appetizer balances creamy, sweet, and slightly tart flavors that will delight your guests.
Ingredients
Units
Scale
Rhubarb Honey Sauce
- 1 cup chopped rhubarb stalks
- 1 Tbsp. water
- 2 Tbsp. granulated sugar
- 1/8 tsp. salt
- 1/4 tsp. vanilla extract
- 1 Tbsp. honey
Whipped Goat Cheese
- 4 oz. honey goat cheese
- 2 oz. cream cheese
For Serving
- 1 loaf crusty French bread
Instructions
- Cook the Rhubarb Sauce: In a small saucepan over medium-high heat, combine the chopped rhubarb, water, granulated sugar, and salt. Cook, stirring occasionally, until the rhubarb is completely broken down and forms a thick sauce, about 10 minutes.
- Finish the Sauce: Remove the saucepan from the heat and stir in the vanilla extract and honey. Taste and add more honey if you prefer it sweeter. Let the sauce cool to room temperature before serving.
- Whip the Goat Cheese: In a food processor or mixing bowl, add the honey goat cheese and cream cheese. Blend or whip until the mixture is completely smooth and well combined.
- Assemble and Serve: Spread a generous layer of whipped goat cheese on a serving plate. Spoon the cooled rhubarb honey sauce over the cheese. Serve immediately with slices of crusty French bread, and enjoy!
Notes
- You can use fresh or frozen rhubarb for this recipe—no need to thaw if using frozen.
- Adjust honey to taste if you prefer a sweeter sauce.
- For extra flavor, try adding a sprinkle of chopped fresh mint or basil on top before serving.
- The rhubarb sauce can be made ahead and refrigerated.
Nutrition
- Serving Size: 1/6 of recipe (approx. 2 slices with topping)
- Calories: 170
- Sugar: 7g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
