Tallegio Toasts with South Indian Tomato Chutney

Ingredients

• 1 teaspoon brown mustard seeds black
• 1 tablespoon brown sugar 
• 10 ounces cheese 
• 2 pints cherry tomatoes 
• 1 teaspoon cumin seeds 
• 1  crusty baguette french
• 1 clove garlic minced
• 18 servings pepper black freshly ground
• 0.3 cup malt vinegar 
• 1 tablespoon olive oil 
• 1  shallots minced
• 0.3 cup water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat the oven to 350 degrees F.
2. 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.
3. Add the brown sugar. Cook another 5 minutes.
4. Remove the saucepan from the heat.
5. In a small saute pan, heat the olive oil until shimmering.
6. Add the mustard seeds and cumin seeds and cook until they start popping.
7. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste.
8. Slice the baguette into 1/4-inch rounds.
9. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
10. Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy!