Heat a frying pan with a lug of olive oil over medium heat. Toast the ciabatta slices for no more than 2 minutes on each side, until golden, trying not to overcrowd the pan. Season with salt and freshly ground black pepper to taste.
Spread a thin layer of soft goat cheese over the crostini. Spread the rhubarb chutney on top, about 1 teaspoon per crostini.
Garnish with 2 strawberry quarters and a sprig rosemary per crostini. Enjoy!
Both ciabatta bread and baguette will work well for this recipe.