Broiled Bocconcini with Fig, Honey, and Spicy Mango Chutney

So I'll have to upload a photo of this one at a later date since I devoured it before reaching for the camera. But it is wonderfully delicious and perfect for a snack on a day filled with either rain or sunshine.

<u>Ingredients</u>
- 1 slice pumpernickel bread
- 1 fig
- 2 balls of bocconcini cheese
- 1 1/2 TBS mango bengal spice chutney*
- honey to taste

*The chutney I have is the Veeraswamy brand, imported from a British Indian restaurant. I get it from The Bay, but any sweet chutney should do the job.

1. So first lightly toast the pumpernickel bread, just so it's crispy on the outside but still soft on the inside.
2. Slice the bocconcini and fig, the latter into lengthwise segments, not too thin but not too thick either.
3. Arrange bocconcini on toast and slather the chutney over the cheese so that it's fully covered (this way when it broils it'll all melt together in a warm, gooey gustatory orgasm).
4. When the cheese turns slightly runny, take it out and place fig evenly over the cheese.
5. Drizzle honey over the figs to taste. I prefer it so that the figs are entirely covered, but then again I have a sweet tooth and an obsession with honey. Enjoy and savour!!