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.
Ingredients
1 fresh high-quality baguette (unseeded; not sourdough)
1 cup California walnut halves, toasted and chopped
PREPARATION
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.
In a small bowl, mash the goat cheese until spread-ably soft, and sweeten (slightly) to taste, if desired, with a little honey.
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:
Place the rhubarb in a medium-small saucepan, cover, and cook over medium-low heat (nothing added!) for about 10 minutes, or until “saucy.”
Remove from heat, and stir in agave and salt. Let cool to room temperature.
For the Cranberry Sauce:
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.
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.