Step 1

In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.

Step 2

Sauté just until the shallot is softened but not browned.

Step 3

Add the strawberries, honey, salt, thyme, cinnamon and pepper.

Step 4

Sauté together over medium high until the mixture reaches a thick jammy consistency.

Step 5

In the last couple of minutes of cooking time stir in the balsamic vinegar

Step 6

Taste the chutney in the last minute of cooking. If it is too sweet you can add a little more balsamic vinegar; if too sour, add a little more honey to taste.

Step 7

Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.