Walnut Butter-Rhubarb-Goat Cheese Crostini

Total Time
50 Mins


A blissful appetizer for an early spring party! You can make both the Walnut Butter and Rhubarb Sauce several days ahead of time. Store in the refrigerator until use. Assemble the crostini just before serving.

Total Time

Prep Time
25 Mins
Cook Time
25 Mins
Total Time
50 Mins


340 cal
Total Fat
15 g
Polyunsaturated Fat
7 g
19 mg
450 mg
39 g
Dietary Fiber
3 g
14 g


  • 1 fresh high-quality baguette (unseeded; not sourdough)
  • 3 ounces very fresh goat cheese
  • Honey to taste (optional)
  • Walnut Butter

For the Rhubarb Sauce:

  • 2 heaping cups chopped rhubarb (fresh or frozen)
  • 2 tablespoons agave nectar
  • Small pinch of salt

For the Cranberry Sauce:

  • 2 (12 ounce) packages fresh cranberries
  • 2 cup freshly squeezed orange juice
  • 1 cup sugar
  • 1 cup golden raisins
  • 1 cup California walnut halves, toasted and chopped


  1. Preheat the oven to 350°F. Cut the baguette on the diagonal into 1/2-inch slices, and spread them in a single layer on a baking tray. Bake in the center of the oven until lightly toasted. Cool just slightly.
  2. In a small bowl, mash the goat cheese until spread-ably soft, and sweeten (slightly) to taste, if desired, with a little honey.
  3. To serve: Spread each little toast with a little goat cheese, keeping the layer even so the other toppings won’t fall off. Add a little Walnut Butter, pushing it down with the back of a spoon. Top each piece with a small spoonful of Rhubarb Sauce or Cranberry Sauce. Arrange on an attractive platter and serve to your delighted guests.

For the Rhubarb Sauce:

  1. Place the rhubarb in a medium-small saucepan, cover, and cook over medium-low heat (nothing added!) for about 10 minutes, or until “saucy.” 
  2. Remove from heat, and stir in agave and salt.  Let cool to room temperature.

For the Cranberry Sauce:

  1. Pick over the cranberries, removing any bruised or blemished berries and add them to a medium saucepan; add the orange juice, sugar, raisins and salt.
  2. Bring to a boil and cook until all of the cranberries pop and the mixture thickens. Remove from the heat and cool. Stir in the walnuts.