Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney

I absolutely love appetizers that are bursting with flavor. I was searching for appetizer recipes that use Goat Cheese and came across this gem. It's flavorful, savory, sweet, tangy, spicey, and soooooooo addicting. I'm regretting that I didn't make these sooner because I can eat these every day and not get tired of them. Dr. Sweetpea gave this a 5 out of 5 stars. All I heard him say when eating these was, "Oh my god these are so good!".

Crostini with Roasted Garlic, Goat Cheese, and Apple Chutney

(Source: Epicurious)

1 cup (packed) golden brown sugar

3/4 cup rice vinegar (I used unseasoned 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

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.

Preheat oven to 450°F. 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.