Rhubarb Crostini

For the compote:

In a small pot over medium heat, bring balsamic vinegar, sugar and ginger to a simmer. Add rhubarb and cook for 1-2 minutes. Transfer rhubarb with a slotted spoon to a bowl and set it aside. Continue to cook the vinegar mixture until thick, about 5 minutes. Then add it to the rhubarb.

For crostini:

Mix lemon juice and olive oil together. Season with salt and pepper. Spread the lemon oil over the sliced baguette and broil in oven until toasted, 3-4 minutes. Spread goat cheese over the warm toasts. Add rhubarb compote and top with mint.