Tallegio Toasts with South Indian Tomato Chutney

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I hate to say this, as I love Aarti, her food and her show, but this was dreadful. First of all, you really need to remove the tomato skins. The texture of the skins is terrible, and they adhere to the roof of your mouth. I would think the whole recipe would work better if you first halved the tomatoes, blanched them to remove skins. I had to go fishing around in the mixture after it was done to get rid of them. Yuck.

The spice is so unobtrusive as to be non-existent. It took me forever to find black mustard seeds - about 8 stores and half a day running around, and it just wasn't worth it. Mostly, the mixture tastes like vinegar.

I did love the cheese, which I had never had before. We salvaged it by putting first a little of the chutney on bread, then putting the cheese on top and microwaving. But then, it just tasted like an interesting pizza bit.

My guests will not be having this - cheese, crackers, fruit, salsa, chips & hummus, but not this.

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Awesome-did this for the start of Christmas dinner-done in minutes!
Found the Tallegio cheese at Costo.

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I haven't tasted it yet, but it sounds DELICIOUS!!!!!!!!!!!!!!!!!!