Savory Rhubarb and Thyme Bruschetta with Shaved Romano Pecorino Cheese Recipe


Rhubarb Chutney:
1 Tablespoon extra-virgin olive oil 
1 small onion, finely chopped 
2 garlic cloves, minced 
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece) 
1/2 teaspoon kosher salt 
1/3 cup white wine, dry; such as Pinot Grigio 
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped 
1/2 cup granulated sugar 
1 Tablespoon lemon juice
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick 
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

1 baguette, cut into slices 1/4-inch thick
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese


Preheat oven to 375°F. 

Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary.

Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. 

Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Recipe created by Parties That Cook®


Makes about 24 Bruschetta