Crostini with Roasted Garlic, Goat Cheese and Apple Chutney

• Note: At the restaurant, the bread is grilled, but its just as good when its baked.
• 1 cup (packed) golden brown sugar
• 3/4 cup rice vinegar
• 2 garlic cloves, minced
• 1 1/2 teaspoons minced peeled fresh ginger
• 1/8 teaspoon cayenne pepper
• 1 cinnamon stick
• 1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
• 1 cup golden raisins
• 1 cup diced seeded plum tomatoes
• 1 tablespoon chopped fresh mint
• 1 French-bread baguette, cut into 1/3-inch-thick slices
• Olive oil
• Roasted Garlic
• 12 ounces soft fresh goat cheese (such as Montrachet), room temperature

1. Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
2. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
3. Mix in apples and raisins.
4. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
5. Cool to room temperature.
6. (Chutney can be made 3 days ahead; cover and refrigerate.)
7. Mix in tomatoes and mint.
8. Preheat oven to 450F.
9. Arrange baguette slices on baking sheet and brush with olive oil.
10. Bake until golden and crisp, about 8 minutes.
11. Spread each toast with roasted garlic; top with goat cheese and chutney.

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

Taken from www.epicurious.com/recipes/food/views/crostini-with-roasted-garlic-goat-cheese-and-apple-chutney-102290 (may not work)