Slice up one of Goat Peter’s chèvre. (The cheese roll should be at room temperature so that the slices do not crumble.)
Place the slices on rounds of baguette brushed with olive oil.
Bake in the oven until the cheese browns.
Toss mixed leaves with olive oil, a hint of Dijon mustard, salt, strips of crispy bacon and walnuts.
Heap on warm goat cheese toasts and enjoy.