Roasted Rhubarb & Goat Cheese Crostini

Ingredients

For 2 servings

• 180 g rhubarb, cut into batons
• 120 g goat cheese, softened
• 6 slice sourdough baguette
• 35 g pecans, chopped
• 40 g honey
• 15 g mint leaves
• 2 g lemon zest
• 3 g lemon juice
• 1 g chilli flakes
• 21 g olive oil
• 8 g sugar
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 205°C. Toss the rhubarb with a little oil, the sugar, lemon juice and a pinch of salt and spread on a tray.

2. 2

   On the same tray, toss the pecans with a spoonful of honey, the chilli flakes and seasoning.

3. 3

   Brush the baguette slices with oil and add to the tray.

4. 4

   Roast for 8–12 minutes, removing the bread when crisp, the pecans when glossy and the rhubarb when just tender.

5. 5

   Whip the goat cheese with the lemon zest, remaining honey, a little warm water and salt until spreadable.

6. 6

   Spread over the crostini, top with rhubarb and hot-honey pecans and finish with mint and cracked pepper.