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    Rhubarb, goat's cheese and rye thins

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    Rhubarb, goat's cheese and rye thins

    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.

    • Vegetarian
    • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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. 

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