Apple Chutney Bruschetta

Make the Chutney
1 In a medium pot, heat olive oil over medium heat.  Add red onion and cook until translucent (about 6 minutes).  Add ginger and garlic, cook until fragrant (about 3 minutes).  
2 Add vinegar, brown sugar, raisins, cranberries, salt and pepper. Simmer for 20 minutes, stirring occasionally. Add apples and lemon juice/zest (if using) and cook for an additional 10 minutes until apples are soft, but not mushy and falling apart.
3 Chutney should be fairly thick and not runny. It will thicken a little as it cools, but if you have too much liquid at this point, increase heat to medium high and let it boil for a few minutes to cook off the liquid.
4 Remove from heat and let it cool to room temp before storing.
Make the Bruschetta
1 Preheat the oven to 375°F.
2 Slice the ficelle thin with a serrated knife, and brush with olive oil.
3 Brush the sliced bread with olive oil. Place on a baking sheet, and toast for 10 minutes.
4 When the bread has been toasted, remove from the oven.
5 Smear the bread with goat cheese, then add the chutney on top.
6 Serve immediately, and enjoy!