1730. RHUBARB BACON and ONION COMPOTE with CHEESE on TOASTED WHOLE GRAIN BREAD

4 slices bacon, diced
1 (2 cups) sweet onion, thinly sliced
2 stalks (2 cups) red rhubarb, diced
3 tablespoons apple cider vinegar
1/2 cup light brown sugar, packed
Pinch of ground cinnamon
Pinch of ground cardamom
1 teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
1 (8 ounces) whole wheat baguette, sliced into 24 1/2-inch slices
24 ounces Gruyère or aged Swiss cheese

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 onion is soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Continue to cook over medium-low 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.

Preheat oven to 375°F.

To serve, place baguette slices on a baking sheet and toast 3 to 5 minutes. Cut Pleasant Ridge Reserve cheese into 1-ounce wedges; place one wedge on each slice. Top each cheese wedge with 2 tablespoons compote. Serve at room temperature.


bacon recipe courtesy of: Chef Tory Miller, Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, WI 53717, (608) 836-8820