Crostini with Roasted Garlic, Goat Cheese and Apple Chutney

Ingredients

• 1.5 teaspoons ginger fresh minced peeled
• 1 cup plum tomatoes diced seeded
• 0.1 teaspoon ground pepper 
• 1.5 pounds apples i use 2 granny smith apples cored peeled cut into -inch pieces ( 4 cups)
• 12 ounces goat cheese fresh soft room temperature (such as Montrachet)
• 2  garlic clove minced
• 8 servings olive oil 
• 1 cup golden raisins 
• 8 servings roasted garlic 
• 1  bread cut into 1/3-inch-thick slices
• 1 cup brown sugar packed ()
• 0.8 cup rice vinegar 
• 1  cinnamon sticks 
• 1 tablespoon mint leaves fresh chopped
• 8 servings frangelico good
• 8 servings frangelico good

Equipment

• baking sheet
• sauce pan
• oven

Directions

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. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.)
4. Mix in tomatoes and mint.
5. Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil.
6. Bake until golden and crisp, about 8 minutes.
7. Spread each toast with roasted garlic; top with goat cheese and chutney.