Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre

INGREDIENTS (makes 18 Crostinis)
Crostini Recipe
1 tablespoon olive oil
sliced baguette

Preheat oven to 375 degrees F. Place sliced baguette, brushed with olive oil, on a baking sheet and toast until crisp (about 5 to 8 minutes). Cool.

Topping
1 Jar  Artisan Edibles Rhubarb Sour Cherry Chutney
½ cup  jicama, chopped
¼ cup mint leaves, chopped
Pinch cayenne pepper
375 g  ricotta cheese
375 g Chèvre, soft goat cheese

Mix Rhubarb Sour Cherry Chutney with jicama, mint  and cayenne pepper. Combine ricotta and chèvre. Spread ricotta/chèvre mixture on crostini. Top with Rhubarb Sour Cherry mixture. Arrange on platter.