Instructions: Heat the oven to 350 degrees.

Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.

Meanwhile, toast the walnuts on a baking sheet until lightly browned, stirring once or twice, about 6 to 8 minutes. Let cool, then roughly chop. Reduce the oven temperature to 325 degrees.

Slowly add the cream to the cheese while stirring with a rubber spatula until the mixture has thinned to a spreadable consistency. Add the nuts, thyme, walnut oil (Add another tablespoon of olive oil if walnut oil isnt available), 2 tablespoons of olive oil and salt and pepper to taste.

Slice the baguette on the bias into slices 1/4-inch thick. Lay them on a baking sheet and dab each lightly with the remaining 2 tablespoons of olive oil. Toast until golden, 8 to 10 minutes.

Spread the cheese mixture on top of the toasts and serve.

This recipe yields 20 pieces.

Comments: For summertime outdoor dining, put some of this in a pot with grilled bread alongside some sliced tomatoes.

Yield: 20 pieces

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