In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped red onion and sauté until it turns translucent, about 6 minutes.

Once translucent, add 1 tablespoon of grated fresh ginger and 2 minced garlic cloves. Cook for about 3 minutes until fragrant.

Stir in 1/4 cup of apple cider vinegar, 1/4 cup of light brown sugar, 1/4 cup of raisins, 1/4 cup of dried cranberries, and a pinch of kosher salt and black pepper.

Allow this mixture to simmer gently on low heat for approximately 20 minutes, stirring occasionally until it thickens.

Fold in 2 diced Granny Smith apples and the optional zest and juice of 1 lemon. Continue cooking for an additional 10 minutes.

Remove the pot from heat and let the chutney cool to room temperature.

Preheat your oven to 400°F (200°C). Prepare a baking sheet with sliced baguette pieces in a single layer.

Brush each slice with olive oil and toast for 6-8 minutes until golden brown and crunchy.

Spread a generous layer of creamy goat cheese over each slice of toasted bread.

Top with a hearty spoonful of your prepared apple chutney, creating a perfect balance in your Easy Apple Bruschetta.