Letting the apple chutney cool, allows it to thicken. You can use Brie instead of goat cheese to top the crostini.
1 cup brown sugar - (packed)
3/4 cup rice vinegar
2 garlic cloves - minced
1 1/2 teaspoons fresh ginger - minced
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples - cut in 1" cubes
1 cup raisins
1 cup plum tomatoes - diced
1 tablespoon chopped fresh mint
16 French baguette slices
12 ounces goat cheese - room temperature
For the Apple Chutney
Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. 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.) Mix in tomatoes and mint.
For the Crostini
Preheat oven to 450F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.
Calories: 539 Calories From Fat: 28%
Protein: 19g Carbohydrate: 82g
Cholesterol: 45mg Sodium: 469mg