With this recipe for delightful and elegant Rhubarb Strawberry Crostini, I am opening the season of summer ideas and recipes.
Hello, everyone! I hope you’re doing well and enjoying (almost) summertime. June here in Nova Scotia tends to be moderately warm (with some chilly days) and rainy; however, we have already enjoyed a couple of nice days. Besides, that’s the season of summer fruit and berries, and this part makes any rainy and cloudy days so much better.
Talking about seasonal things, who loves rhubarb please raise your hands? I do! Unfortunately, it’s not that easy to find fresh rhubarb in our grocery stores, so I normally rely on our garden. (I must admit I don’t do gardening, but I supervise Andrew. By giving him a list of things I’d like to see.) I cannot say that rhubarb is doing well in our garden very well this year, and we had our first harvest only a few weeks back. And by “harvest” I mean a few decent stalks which I used for this crostini, That’s the reason I am rather late with rhubarb ideas. In fact, I harvested more rhubarb just yesterday…for another crostini recipe, so please stay tuned! I might or might not have run out all the rhubarb in our garden after developing these two recipes :)
This Rhubarb Strawberry Crostini is delicious, my friends! As you can see, there are many things, textures, and flavours going on here. Perhaps, you even can get rid of a couple of things (Like prosciutto or pecans), but I can tell it works well together (It could be just a tiny bit challenging to eat the crostini haha.) Let’s be honest: what not to like here? Tart rhubarb and juicy strawberries are sauteed in butter, honey, and balsamic and basically turned into sweet jam-y concoction? Add to this description decadent pecans, rich brie (feta would work too) and prosciutto, and you will get a perfect summer appetizer or an entire meal.
I think it’s a divine combination – sorry for my humble opinion :) Please do make and enjoy it while the rhubarb season lasts. P.S. Daisy approved this recipe too, but only the prosciutto and brie part (She’s a huge fan!)
Cheers for now.
- 1-3 rhubarb stalks, cut into about 2 cm pieces (1cup total)
- 1/2 cup strawberries, cut in 2-4 parts depending on their size
- 2-3 tbsp. pecans, roughly chopped
- 1 tbsp. butter
- 1 tbsp. honey
- 1-2 tbsp. balsamic
- 1/2 tsp. fresh rosemary
- salt and pepper, to taste
- 7-9 baguette slices
- 4-5 tbsp. of cream cheese
- a few slices of prosciutto, torn
- Brie or feta
- Toast the baguette in the dry pan over medium heat.
- In the meantime, toast the pecans in a dry pan, 1-2 minutes. Add the butter, honey, balsamic, rosemary, and spices until melted. Add the rhubarb and saute about 2-3 minutes, just until starting to soften.
- Stir in the strawberries. You can saute them just for a minute, to glaze or longer (2-5 minutes). In the second case, the rhubarb will basically disintegrate (with a few firmer chunks) and turn into a luscious sauce. Either way, that’s delicious!
- To assemble the crostini, spread some of the cream cheese over the bread. Top with 1-2 spoons of the strawberry-rhubarb mixture. Arrange a slice of prosciutto and brie (or sprinkle with crumbled feta).