Two Cups Flour

Make Apple Chutney
1 Place chopped red onion, shallots, garlic and olive oil in a large skillet. Cook on medium heat until onions have become translucent, about 5-7  minutes.
2 Stir in the grated ginger and minced garlic, letting cook until fragrant, about 2-3 minutes. 
3 Next, pour in the apple cider vinegar and honey. Stir gently to mix and coat the onions. 
4 Stir in the granulated sugar, raisins, thyme, sea salt and pink peppercorn. Continue to cook on medium heat for about 8-10 minutes, stirring every couple of minutes. The liquid should begin to reduce and thicken. 
5 Add the lemon juice and chopped apples. Carefully stir to distribute the apple chunks evenly. Cook an additional 5-6 minutes until the apples have slightly softened.
6 Remove from heat and allow to cool slightly. You can either serve your chutney warm on a prepared baguette slice or let cool completely and chill. 
Toast Baguette
1 Toasting your baguette is optional. If you like a crunchy bread, toast lightly, if you want to skip this entirely and just top somewhat softer bread, that works too!
2 Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper.
3 Slice a french baguette into 3/4-1 inch slices. Brush both sides lightly with olive oil. 
4 Arrange slices on baking pan, place on middle oven rack and toast until lightly golden brown. I usually do 3-5 minutes, slightly crispy but not super crunchy. 
5 Place bread on a cooling rack. Warm bread or cooled bread works fine from here.
6 Smear mascarpone cheese onto lightly toasted warm baguettes slices. Then spoon apple chutney on top of cheese. Enjoy!