Cranberry-Fig Goat Cheese Crostini

• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 24 slices French bread baguette (1/2 inch thick)
• 3 tablespoons olive oil
• 1/2 cup coarsely dried cranberries
• 1/3 cup coarsely chopped dried figs
• 1/3 cup coarsely chopped unblanched almonds
• 1/3 cup coarsely chopped pitted Greek olives
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon freshly ground pepper
• 2 logs (4 ounces each) spreadable goat cheese
• 1 teaspoon grated lemon zest
• Dash freshly ground pepper
• Minced fresh mint

1. In a small saucepan, combine vinegar and honey. Bring to a boil; reduce heat and simmer until mixture is reduced by half, about 5 minutes. Set aside to cool.
2. Lightly brush both sides of baguette slices with oil; place on an ungreased
3. . Broil 3-4 in. from the heat 1-2 minutes on each side or until golden brown. Set aside.
4. In a small bowl, combine the topping ingredients; toss to coat. In another bowl, beat the goat cheese, lemon zest and pepper until blended.
5. To serve, spread goat cheese mixture over toasts. Stir cranberry mixture; spoon over tops. Drizzle with balsamic glaze and sprinkle with mint.

balsamic vinegar, honey, bread, olive oil, cranberries, unblanched almonds, olives, olive oil, balsamic vinegar, freshly ground pepper, logs, lemon zest, freshly ground pepper, fresh mint

Taken from www.tasteofhome.com/recipes/cranberry-fig-goat-cheese-crostini/ (may not work)