Rhubarb Compote with Wisconsin Pleasant Ridge Reserve on Toast
- ¼ pound sliced bacon, diced
- 1 sweet onion, thinly sliced
- 2 stalks red rhubarb, diced
- 3 tablespoons apple cider vinegar
- ½ cup firmly packed light brown sugar
- Pinch of ground cinnamon
- Pinch of ground cardamom
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh parsley
- 20 slices whole-grain bread
- 20 ounces Pleasant Ridge
- Reserve cheese
Instructions:
Serve this Rhubarb Compote with Wisconsin Pleasant Ridge Reserve on Toast at room temperature.
- Heat a large skillet over medium-high heat. Add the bacon and cook until brown and crisp. Add the onion, stirring to pick up the browned bacon bits on the bottom of the pan. Reduce the heat to medium-low; cook 8 to 10 minutes, until the onions are soft and slightly caramelized. Stir in the rhubarb. Add the vinegar, brown sugar, cinnamon, and cardamom. Cook 5 to 8 minutes or until the rhubarb is soft. (If the rhubarb is very tart, add 1 to 2 additional tablespoons of brown sugar.) Spoon the compote into a container and refrigerate until cool. When the compote is cool, remove from the refrigerator and stir in the chives and parsley.
- For each serving, toast a slice of whole-grain bread. Remove the crusts and cut the bread into two triangles. Cut the cheese into 1-ounce wedges, and place one wedge on each bread triangle. Top each cheese wedge with about 1 tablespoon of the compote. Serve at room temperature.