Lemon-Poppy Seed Shortbread Crostini with Whipped Chèvre & Strawberry-Rhubarb CompotedownloadEmail This Post

Lemon-Poppy Seed Shortbread Crostini with Whipped Chèvre & Strawberry-Rhubarb Compote

Prep: 50 minutes
Bake: 18 minutes • Makes: 20 crostini

Lemon-Poppy Seed Shortbread

1cup Domino® Powdered Sugar
1cup Our Family® Unsalted Butter, softened
1Eggland’s Best Egg white
1/2teaspoon vanilla extract
2cups all-purpose flour plus additional for dusting
1/4teaspoon salt
2tablespoons lemon zest
2teaspoons poppy seeds

Strawberry-Rhubarb Compote

2cups chopped hulled strawberries
2cups chopped rhubarb
1/2cup Domino® Granulated Sugar
1tablespoon lemon zest
1teaspoon DeLallo® Lemon Juice

Whipped Chèvre

1package (4 ounces) plain chèvre cheese, softened
1/4cup plus 2 tablespoons cream cheese, softened
1tablespoon honey
Chopped fresh basil leaves and/or lemon zest for garnish

1. Lemon-Poppy Seed Shortbread: In large bowl, beat powdered sugar and butter on medium speed 2 minutes or until fluffy. Add egg white and vanilla; beat 2 minutes or until incorporated. Add flour and salt; beat on low speed 1 minute or just until incorporated. Add lemon zest and poppy seeds; beat 30 seconds or just until incorporated.

2. Transfer dough to work surface dusted with flour; form into 14 x 2-inch log and wrap with plastic wrap. Refrigerate dough at least 2 hours or up to 1 day.

3. Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper. Slice dough on a slight bias into 20 (1/2-inch-thick) slices; place 2 inches apart on prepared pans. Bake 18 minutes or until edges are lightly browned and firm; cool on pans 30 minutes.

4. Strawberry-Rhubarb Compote: In medium saucepan, heat 1 cup strawberries and remaining ingredients to a boil over high heat; reduce heat to low and simmer 10 minutes. Add remaining 1 cup strawberries; simmer 5 minutes and cool 30 minutes.

5. Whipped Chèvre: In medium bowl, beat chèvre, cream cheese and honey on medium speed 2 minutes; increase speed to high and beat 30 seconds or until light and fluffy.

6. Spread shortbread crostini with Whipped Chèvre; top with Strawberry-Rhubarb Compote and garnish with chopped basil and/or lemon zest.

Approximate nutritional values per serving (1 crostini): 214 Calories, 12g Fat (7g Saturated), 31mg Cholesterol, 74mg Sodium, 24g Carbohydrates, 1g Fiber, 3g Protein