From above, six toasted crostini are arranged in a loose circle on a matte white plate, each topped with a swoosh of whipped goat cheese, glossy blush-pink rhubarb batons, chopped candied pecans, and tiny mint leaves, finished with a glistening amber drizzle and cracked black pepper.

Roasted Rhubarb & Whipped Goat Cheese Crostini with Hot Honey Pecans

Name: Roasted Rhubarb & Whipped Goat Cheese Crostini with Hot Honey Pecans
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 medium stalks (about 180 g) rhubarb trimmed and cut into 2-inch batons; 115 g (4 oz) goat cheese softened; 6 slices sourdough baguette cut 1/2-inch thick; 1/4 cup pecans roughly chopped; 2 tbsp honey divided; 1 tbsp mint leaves small leaves picked or torn; 1/2 tsp lemon zest finely grated; 1 tsp lemon juice freshly squeezed; 1/4 tsp red pepper flakes; 1/4 tsp black pepper freshly cracked, plus more to finish; 1 1/2 tbsp olive oil divided; 1/2 tsp kosher salt divided; 2 tsp sugar

Tangy, creamy spring crostini with heat and crunch.

Category Appetizer

Prep 15 minutes

Cook 12 minutes

Style American

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · May 12, 2026

A little about this dish

This appetizer leans into spring rhubarb in a way that feels fresh rather than dessert-like: quickly roasted until just tender, then paired with whipped goat cheese, warm honey, toasted pecans, and a little black pepper. It’s rooted in American seasonal cooking, balancing tart, creamy, crunchy, and herbal notes for a small plate that tastes elegant and photographs beautifully.

Ingredients (for 2)

Rhubarb — 2 medium stalks (about 180 g) — trimmed and cut into 2-inch batons
Goat cheese — 115 g (4 oz) — softened
Sourdough baguette — 6 slices — cut 1/2-inch thick
Pecans — 1/4 cup — roughly chopped
Honey — 2 tbsp — divided
Mint leaves — 1 tbsp — small leaves picked or torn
Lemon zest — 1/2 tsp — finely grated
Lemon juice — 1 tsp — freshly squeezed
Red pepper flakes — 1/4 tsp
Black pepper — 1/4 tsp — freshly cracked, plus more to finish
Olive oil — 1 1/2 tbsp — divided
Kosher salt — 1/2 tsp — divided
Sugar — 2 tsp

Preparation

Step 1 — 🔥🍽️📄

Preheat the oven to 400°F (205°C) and line a small sheet pan or baking tray with parchment paper.
Step 2 — 🌿🍋🧂

Place the rhubarb on one side of the tray and toss with 1 tsp olive oil, sugar, lemon juice, and a pinch of kosher salt. Spread it into a single layer.
Step 3 — 🥜🍯🌶️

On the other side of the tray, toss the pecans with 1 tbsp honey, red pepper flakes, a tiny pinch of kosher salt, and the black pepper.
Step 4 — 🥖🫒✨

Brush both sides of the sourdough baguette slices with the remaining olive oil and place them on the tray or on a second small tray.
Step 5 — 🔥⏲️👀

Roast for 8 to 12 minutes, checking after 6 minutes. Remove the pecans when glossy and fragrant, the bread when lightly crisp at the edges, and the rhubarb when tender but still holding its shape.
Step 6 — 🧀🍯🥄

Mash or blend the goat cheese with lemon zest, the remaining 1 tbsp honey, 1 to 2 tsp warm water, and a small pinch of kosher salt until smooth, light, and spreadable.
Step 7 — 🥖🧀💫

Spread a generous layer of whipped goat cheese onto each toasted crostini.
Step 8 — 🌸🥜🍞

Top each crostini with 2 to 3 pieces of roasted rhubarb, then scatter the hot honey pecans over the top.
Step 9 — 🌿⚫🍴

Sprinkle with mint leaves, extra cracked black pepper, and spoon over any syrupy juices from the roasted rhubarb.
Step 10 — 🍽️✨😋

Serve right away while the toast is crisp and the rhubarb is soft and glossy.

A final fox tip

For an even more striking look, cut the rhubarb into neat batons so the pink color stays graphic and modern. You can swap pecans for walnuts, or add a few shaved radishes for a sharper savory edge. If serving for a gathering, roast extra rhubarb and assemble on a long platter for a dramatic spring centerpiece.