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In a non-stick saute pan, over medium heat, add the olive oil shallots and garlic.
Sauté just until the shallot is softened but not browned.
Add the strawberries, honey, salt, thyme, cinnamon and pepper.
Sauté together over medium high until the mixture reaches a thick jammy consistency.
In the last couple of minutes of cooking time stir in the balsamic vinegar
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.
Serve on toasted baguette pieces along with a teaspoon or so of goat cheese.