1074. RHUBARB, BACON and ONION COMPOTE with WISCONSIN PLEASANT RIDGE RESERVE CHEESE on TOASTED WHOLE GRAIN BREAD

makes 20 servings


1/4 pound sliced bacon, diced
1 sweet onion, thinly sliced
2 stalks red rhubarb, diced
3 tablespoons apple cider vinegar
1/2 cup 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 Wisconsin Pleasant Ridge Reserve cheese

Compote: Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Cook 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.

Final Preparation: For each serving, toast a slice of whole grain bread. Remove crusts and cut into 2 triangles. Cut Pleasant Ridge Reserve cheese into 1-ounce wedges; place one wedge on each triangle. Top each cheese wedge with about 1 tablespoon compote. Serve at room temperature.


courtesy of: Chef Tory Miller / Wisconsin Milk Marketing Board, Inc.