YIELD: 20 servings
¼ lb. sliced bacon, diced
1 sweet onion, thinly sliced
2 stalks red rhubarb, diced
3 Tbsps. apple-cider vinegar
½ cup light-brown sugar
Pinch ground cinnamon
Pinch ground cardamom
1 tsp. chopped fresh chive
1 tsp. chopped fresh parsley
20 slices whole-grain bread
20 oz. Wisconsin Pleasant Ridge Reserve cheese (or Gruyère)
1. 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 and cook 8 to 10 minutes until onion is soft and slightly caramelized.
2. 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 Tbsps. brown sugar.) Spoon compote into container and refrigerate until cool.
3. Stir chive and parsley into compote and bring to room temperature.
4. Per portion: Toast 1 slice of whole-grain bread. Remove crusts and cut into 2 triangles. Plate triangles. Cut cheese into 1 oz. wedges; place 1 wedge on each triangle. Top each cheese wedge with about 1 Tbsp. compote.
Recipe and photo by the Wisconsin Milk Marketing Board