Chevre toasts with pesto make for a delightful accompaniment to any salad.
Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.