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Peach and Goat Cheese Tartine

"For me, this is summer on a slice of bread. August is national goat cheese month (no, I don't know who decides these things), and what better way to enjoy chevre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you're looking at a very special treat."

Ingredients :

2 (1 inch thick) slices French bread, toasted
2 tablespoons olive oil, divided, or as needed
4 ounces fresh goat cheese, softened
2 teaspoons fresh thyme leaves, or to taste
salt and freshly ground black pepper to taste
6 fresh peach slices

Instructions :

Prep : 10M	Cook : 2M	Ready in : 15M

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.