Rosemary, Apple, and Fresh Goat Cheese Crostini
1 baguette, sliced into 16 slices
1/3-1/2 c. extra virgin olive oil
2 firm, tart apples, peeled, cored & diced
1/3 cup golden raisins
1 Tbsp. rosemary, chopped + extra for garnish
2-3 Tbsp. apple cider
salt & pepper
1/2 c. chopped, toasted walnuts or pecans
8 oz. fresh goat cheese (or Piper’s Pyramide or Sofia, see instructions below)
Dark honey for drizzling
Saute apples, raisins, rosemary, salt & pepper with 2 Tbsp. olive oil over medium heat until softened and raisins begin to plump up. Add cider while cooking to keep raisins plump.
In the meantime, preheat oven to 350. Brush baguette slices on each side with remaining olive oil and toast in oven until just starting to turn golden brown around edges.
Combine goat cheese and nuts, spread about on baguette slices, and arrange on baking sheet with side (I’ve also omitted the nuts and used little wedges of Piper’s Pyramide or Sofia)
Spoon sauteed apple mixture on top of baguettes. Slide back into oven for about 5 minutes to warm.
Remove from oven and drizzle with honey and finish with more chopped rosemary for garnish.