Goat Cheese Crostini with Rhubarb Chutney

• 1 Tablespoon Extra Virgin Olive Oil
• 8 slices Ciabatta Bread Or Baguette
• Salt And Freshly Ground Black Pepper
• 3-58 ounces, weight Soft Goat Cheese
• 3 Tablespoons Rhubarb Chutney With Strawberries And Ginger (see The Recipe On My Blog)
• 4 Strawberries, Quartered
• 8 sprigs Rosemary, For Garnish

1. Heat a frying pan with olive oil over medium heat.
2. Toast ciabatta slices for no more than 2 minutes on each side, until golden, trying not to overcrowd the pan.
3. Season with salt and freshly ground black pepper to taste.
4. Spread a thin layer of soft goat cheese over the crostini.
5. Spread the rhubarb chutney on top, about 1 teaspoon per crostini.
6. Garnish with 2 strawberry quarters and a sprig rosemary per crostini.
7. Enjoy!

olive oil, bread, salt, goat cheese, rhubarb, strawberries, rosemary

Taken from tastykitchen.com/recipes/appetizers-and-snacks/goat-cheese-crostini-with-rhubarb-chutney/ (may not work)