SMOKED GOUDA TOASTS WITH RHUBARB CHUTNEY

Preparation Method :

• Combine sugar, vinegar, and lemon zest in a non-reactive saucepan and cook over low heat, stirring, until sugar dissolves, about 5 minutes.
• Add rhubarb, cinnamon stick, and ginger. Raise heat to medium and cook, stirring often, until rhubarb is soft, about 15 minutes.
• Remove cinnamon stick and discard. Add raisins, walnuts, and salt. Cook for about 3 minutes. Remove from heat and let cool.
• Toast brioche slices in a toaster. Let cool slightly and cut into triangles. Place a slice or two of smoked Gouda on each triangle and top with a little chutney.