Heat olive oil in a medium pot over medium heat. Sauté the diced onion until translucent, about 6 minutes.

Stir in minced ginger and garlic. Cook for an additional 3 minutes until fragrant.

Add apple cider vinegar, brown sugar, raisins, cranberries, salt, and pepper to the pot. Stir well and bring to a simmer.

Cook the mixture for 20 minutes, stirring occasionally, until flavors meld.

Fold in diced apples and optional lemon zest and juice. Cook for an additional 10 minutes until apples soften.

Remove from heat and allow chutney to cool to room temperature.

Preheat oven to 400°F (200°C). Arrange thin slices of bread on a baking sheet and brush lightly with olive oil.

Toast in the oven for 6-8 minutes until golden brown and crispy.

Spread goat cheese over each slice of toasted bread, then top with a spoonful of cooled apple chutney.

Serve the bruschetta immediately to preserve crispiness.