Blushing Rhubarb

“I LOVED RHUBARB, THAT HARDY, UNDERAPPRECIATED GARDEN SURVIVOR THAT LEAFED OUT JUST AS THE WORST OF WINTER MELTED AWAY.”
—Judith Fertig

Roasted Rhubarb and Pistachio Savory Goat Cheese Cheesecakes p.89

Makes 10

⅓ cup seasoned panko (Japanese bread crumbs)
¼ cup roasted and salted pistachios
2 tablespoons unsalted butter, melted
8 ounces cream cheese
4 ounces goat cheese
¼ cup sour cream
1 large egg
1 teaspoon lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
3 thin rhubarb stalks, sliced diagonally
1 teaspoon olive oil
Crackers
Crudité
Garnish: honey, pistachios

1. Preheat oven to 350°.

2. In the work bowl of a food processor, pulse bread crumbs and pistachios to combine until pistachio pieces are quite small. Add melted butter and pulse until mixture is combined. Press approximately 2 teaspoons each into the bottom of 10 mini cheesecake wells.

Bake for 10 minutes.