1/2 cup toasted, ground pecans
1 teaspoon minced fresh rosemary
7 ounces goat cheese
1/2 teaspoon pepper
Mix together the pecans, rosemary, cheese and pepper.
2 tablespoon brown sugar
1/4 cup balsamic vinegar
2 apples, peeled, cored and sliced
1 French baguette, sliced and toasted
Heat the vinegar and sugar in a fry pan until boiling. Add the apple slices and cook until tender crisp, about 1 minute. Spread the cheese on the toast and top each toast with an apple slice. Reduce the remaining juice to a syrup and pour over the crostini.