Rhubarb, Bacon and Onion Compote on Toast

Rhubarb, Bacon and Onion Compote on Toast

prep time

minutes
cook time

minute
servings
24

Ingredients












Cooking Instructions

1

Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until onion is soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.


2

Heat oven to 375°F.


3

To serve, place baguette slices on a baking sheet and toast 3 to 5 minutes. Cut Pleasant Ridge Reserve into 1-ounce wedges; place one wedge on each slice. Top each cheese wedge with 2 tablespoons compote. Serve at room temperature.


*The chef prefers Wisconsin Pleasant Ridge Reserve.


Ingredients












Cooking Instructions

1

Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until onion is soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.


2

Heat oven to 375°F.


3

To serve, place baguette slices on a baking sheet and toast 3 to 5 minutes. Cut Pleasant Ridge Reserve into 1-ounce wedges; place one wedge on each slice. Top each cheese wedge with 2 tablespoons compote. Serve at room temperature.


*The chef prefers Wisconsin Pleasant Ridge Reserve.


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