- 2 pints cherry tomatoes
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup malt vinegar
- 1/4 cup water
- Kosher salt and freshly ground black pepper
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 heaping teaspoon black or brown mustard seeds
- 1 heaping teaspoon cumin seeds
- 1 large wedge Tallegio cheese (about 10 to 12-ounces)
- 1 French baguette
Preheat the oven to 350 degrees F.
In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.
In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Caution: it will splutter so be careful. Stir and season with salt, and pepper, to taste.
Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.