Heat oven to 375ºF. Slice baguette thinly, brush with olive oil and bake until just toasted. Let cool.
In a skillet over medium heat saute the shallot and salt in 1 tbsp olive oil until soft and translucent, about 20 min. Add the vinegar, brown sugar, bay leaf and coriander seeds and let simmer until vinegar is reduced and almost gone. Add the Halo segments and stir. remove from heat.
Top toasted baguette slices with a ½ piece of prosciutto, a spoonful of the Halo chutney and sprinkle with hazelnuts and thyme.
I usually double the caramelized shallot portion of this recipe. It keeps well in the fridge, and if you don't use it for other wonderful things, you'll have extra for the next batch of bruschetta bites!