Rhubarb-Ginger Jam and Blue Cheese Crostini
Cuisine: Vegetarian
Rhubarb-Ginger Jam Author: Lisa Cassell-Arms
  • ½ baguette, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 4 oz. good blue cheese
  • Handful of fresh arugula
  • ¼ cup rhubarb ginger jam
  1. Toast the baguette slices in a grill pan over medium high heat. Brush each slice with olive oil and top with crumbled blue cheese. Arrange a leaf or two of arugula on the cheese and top with a small dollop of rhubarb-ginger jam.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/rhubarb-ginger-jam-and-blue-cheese-crostini/