Toasts with Taleggio cheese and aromatic butter

Ingredients:

• 4 cups cherry tomatoes
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/4 tbsp. malt vinegar
• 1/4 cup water
• 1 tbsp. l. brown sugar
• 1 tbsp. l. olive oil
• 1 heaping teaspoon of black or brown mustard seeds
• 1 heaped teaspoon of cumin seeds
• 1 large piece of Taleggio cheese (approximately 280-340 g)
• 1 French baguette

Preparation:

1. Preheat oven to 175°C.
2. In a medium saucepan, combine the tomatoes, shallots, garlic, vinegar, water, salt, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for about 5 minutes. Add the brown sugar. Cook for another 5 minutes. Remove the saucepan from the heat.
3. In a small skillet, heat the olive oil until it begins to shimmer. Add the mustard and cumin seeds and cook until they begin to pop. Pour the contents of the skillet into the tomato chutney. Stir. Season with salt and pepper to taste.
4. Slice the baguette into 0.5 cm thick slices. Place the slices on a large baking sheet and bake in the oven for 5-10 minutes or until light golden brown.
5. Place a slice of cheese and a spoonful of chutney on each slice of toast and serve.