Rhubarb, Bacon And Onion Compote With Wisconsin Pleasant Ridge Reserve Cheese On Toasted Whole Grain Bread

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4 slices bacon, diced

1 (2 cups) sweet onion, thinly sliced

2 stalks (2 cups) red rhubarb, diced

3 tablespoons apple cider vinegar

1/2 cup light brown sugar, packed

Pinch of ground cinnamon

Pinch of ground cardamom

1 teaspoon fresh chives, chopped

1 teaspoon fresh parsley, chopped

1 (8 ounces) whole wheat baguette, sliced into 24 1/2-inch slices

24 ounces Wisconsin Pleasant Ridge Reserve Cheese (or Gruyère or Aged Swiss cheese)

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