Taleggio Toasts with South Indian Tomato Chutney

Ready in 35 minutes

Prep: 10 minutes

Cook: 25 minutes

Yield: 18-24 toasts 

(depending on size of baguette)

Ingredients
2 pints of cherry tomatoes
1 minced shallot
1 clove of minced garlic

1/4 cup of malt vinegar
1/4 cup of water
Kosher salt and freshly ground black pepper
1 tablespoon of brown sugar
1 tablespoon of olive oil
1 heaping teaspoon of black or brown mustard seeds
1 heaping teaspoon of cumin seeds

1 French baguette
1 large wedge of Tallegio cheese (about 10-12-ounces)
 

Directions

First preheat the oven to 350 degrees F and then combine the tomatoes, vinegar, shallot, garlic, water, and a sprinkling of salt, and pepper in a medium saucepan over medium-high heat. After that bring the mixture to a boil, and then turn down to a simmer, cooking for about five minutes. Then add the brown sugar and cook for another five minutes. After that remove the saucepan from the heat.

Next heat the olive oil until shimmering in a small saute pan. Then add the mustard seeds and cumin seeds and cook until they start popping. After that pour the contents of the pan into the tomato chutney, but be cautious it will splutter so be careful. Then stir and season with salt, and pepper, to taste.

Meanwhile slice the baguette into quarter-inch rounds. Then place the slices on a large baking sheet and toast in the oven for about 5-10 minutes, or until lightly golden.
In the end serve a small wedge of cheese on each toast with a dollop of chutney.