Pomegranate and Goat Cheese Bruschetta

1 baguette
4 ounces fresh unripened goat cheese
1 pomegranate
garlic cloves

Drizzle:

In a small pot simmer

¼ cup balsamic vinegar
4 tablespoon brown sugar

Simmer for 5 minutes or so or until the volume is reduced by half.

Cut the baguette on a sharp diagonal to create large slices of baguette. Toast them on a baking sheet under the broiler until golden brown on both sides. Use a fresh cut garlic clove to rub the top surface of the toasted baguttte slices.

Warm the goat cheese on a plate in a 300 degree oven for a few minutes. Spread goat cheese on the toast, sprinkle on the pomegranate seeds and drizzle with the balsamic and brown sugar reduction.