- 20 slices baguette, ¼ inch thick, cut on the diagonal
- extra-virgin olive oil
- 3–4 ounces soft goat cheese mixed with ¼ to ½ teaspoon freshly ground black pepper and 1–2 tablespoons cream or milk
- 3 or 4 peaches, nectarines, pluots or others, chopped or sliced
- 1 teaspoon minced fresh thyme leaves
Brush the toasts with olive oil on both sides and grill until lightly golden, turning once or twice. Spread each with a little of the goat cheese and top with the fruit. Sprinkle with the thyme.