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1 whole baguette
Extra-virgin olive oil, for brushing
10-ounces goat cheese log of choice, at room temperature
2 ripe peaches, cut into 1/4-inch thick slices
1/2 cup fresh raspberries
Honey, for drizzling
1 lemon, juiced
Flaky or fine sea salt, optional (to taste)
Slice the baguette into 1/2-inch rounds.
Brush both sides of each round with olive oil.
Grill on medium heat until the bread is toasted and light grill marks appear.
Top each crostini with a smear of goat cheese, then a couple slices of peach and two raspberries.
Drizzle a bit of honey and a light sprinkle of lemon juice over the top.
Finish it with a light sprinkle of sea salt.
