These crispy topped thins make a great nibble with drinks or a light starter. The rhubarb mixture also goes brilliantly as a pickle with cold meats and cheeses.
Rhubarb, goat's cheese and rye thins
- Preparation time: 20 minutes, plus chilling
- Cooking time: 10 minutes
- Total time: 30 minutes, plus chilling
Serves: 8 as a nibble or light starter
200g thin stems rhubarb, washed and trimmed
1 shallot, peeled
2 tbsp red wine vinegar
2 tbsp caster sugar
400g loaf The Village Bakery Organic Rye with Seeds
1/2 x 25g pack fresh mint, leaves only, finely sliced
200g soft or crumbly goat's cheese
- Slice the rhubarb and shallot as thinly as possible. Place in a mixing bowl with the vinegar, sugar and a generous pinch of salt and pepper. Mix well then cover and chill for at least an hour.
- Preheat the oven to 200°C, gas mark 6, and put 2 large baking trays in to heat up. Remove the rhubarb from the fridge to return to room temperature.
- Using a serrated knife, cut the bread lengthways from top to bottom into 12 wafer-thin slices, then cut each one in half to make 24 long fingers. Discard the 2 outer slices (they're great for making into breadcrumbs). Place the slices of bread onto the preheated trays and bake for 8-10 minutes, turning them over halfway through, until just browned and crispy.
- Mix the mint into the rhubarb and season again to taste. Spread the goat's cheese onto the warm rye thins and top with some rhubarb mixture before serving.