Crostini With Roasted Garlic, Goat Cheese, Apple Chutney

• 1 c packed golden brown sugar
• 3/4/ c rice vinegar
• 2 garlic coves
• 1 1/2 teasp. minced fresh ginger
• 1/8 teasp cayenne pepper
• 1 cinnamon stick
• 4 c Granny Smith apples, cut in 1 inch pieces
• 1 c golden raisins
• 1 c diced plum tomatoes
• 1 Tablesp. chopped fresh mint
• 1 French bread baguette, cut into 1/3 inch slices
• olive oil
• Roasted garlic
• 8 oz. goat cheese (such as Montrachet) room temperature

1. Stir sugar and vinegar in heavy saucepan over med. heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minus. Mix in apples and raisins and increase heat to high. Boil until apples are tender stirring frequently, about 10 min. Cool to room temp. (Chutney can be made 3 days ahead, cover and refrigerate) Mix in tomatoes and mint.
2. Preheat oven to 450 Arrange baguette slices on baking sheet and brush with olive oil. Bake until crisp, about 8 min. Spread each toast with roasted garlic, top with goat cheese and chutney.
3. For Roasted garlic:
4. 4 lg heads of garlic. 1/4 c olive oil
5. Preheat oven to 350. Cut top 1/2 inch off heads of garlic to expose cloves. Place garlic in small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Turn garlic cut side up. Cover tightly with foil. Bake until skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic from skins.

golden brown sugar, rice vinegar, garlic, fresh ginger, cayenne pepper, cinnamon, apples, golden raisins, tomatoes, fresh mint, bread baguette, olive oil, garlic, goat cheese

Taken from www.epicurious.com/recipes/member/views/crostini-with-roasted-garlic-goat-cheese-apple-chutney-52580841 (may not work)