Red Grape Salsa Crostini Serving Size - 7 Prepared By - Sarah Recipe Rating
			1 1/2 lb. Seedless Red or Blue/Black Grapes 1 Anaheim Chile 1 tbsp. Red Wine Vinegar 1 Bunch Fresh Cilantro, Finely Chopped Half a Small Red Onion, Finely Chopped Salt and Pepper 1 Whole Grain Baguette 8 oz. Chevre, room temperature 2 tbsp. Milk
			Heat oven to 375 degrees Cut the anaheim chile into fourths and remove the seeds, dice as small as possible. Dice the red onion as tiny as possible, and throw those into the bowl as well. Use your discretion with how much onion you like. Dice the grapes, best to halve length and width wise, then chop. Add the vinegar and ½ cup of cilantro and toss. Sprinkle in some salt and pepper to your taste. Slice the baguette, on a bias into ¼’’ slices and arrange on a baking tray. You will need to do this in two shifts. Bake on the upper rack for about 4 minutes, take them out and flip them over, bake for another 4 minutes and let them cool. Repeat with the other half. Put the goat cheese in a small bowl, add the milk and mix it around to make it spreadable. Swipe one side of the baguette with about 1 tbsp. chevre. Place a heaping spoonful of the grape salsa on top and garnish with fresh cilantro.