Cheesy Tomato Hot-Honey Toasts

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1. 1
   Using a mortar and pestle, spice grinder, or a random heavy object, crush the coriander and fennel seeds into a coarse mixture. In a small saucepan or microwavable bowl, combine the crushed seeds and honey.
2. 2
   Add the chile—half of it if you’re spice-averse, or all if you like things very hot.
3. 3
   Set the pan over medium-high heat or microwave the bowl on high power, bring the honey mixture to a boil, then remove from the heat. Let the mixture steep for 1 hour, then remove and discard the chile.
4. 4
   Transfer the mixture to a leakproof condiment bottle and refrigerate or freeze. (It will keep for 2 months, frozen.)
5. 5
   Prepare a platter with thick, sloppy slices of tomato, the cheese, hot honey, and a little dish of salt.
6. 6
   Drizzle or brush both sides of the bread slices with the olive oil, then toast each side over a fire or in a pan, watching carefully so they don’t burn. Transfer the bread to the platter and serve immediately.