• 1 baguette (look for long & skinny)
• several tablespoons olive oil
• salt & pepper to taste
• 1/2 cup mayonnaise
• 1/2 teaspoon Dijon
• freshly ground black pepper to taste (1/4 teaspoon?)
• pinch cayenne
• 3/4 cup grated  “Melty” cheese; Cheddar, Jack, Mozzarella, etc.
• 1/4 cup grated or crumbled “Sharp” cheese; bleu cheese, Parmesan, Asiago, etc.
• 1 tablespoon honey, optional
• 1 tablespoon finely chopped parsley, green onion, chives or other herb of choice

Prepare the baguette slices:

Preheat the oven to 400 degrees F.

Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.

Toast bread slices, rotating baking sheet from front to back and flipping slices halfway through baking, until toasts are golden brown and crispy, about 10-12 minutes.

Cooled toasts can be kept at room temperature in zipper-lock bags up to overnight.

Prepare cheese topping:

Combine mayonnaise, Dijon, pepper and cayenne in medium sized bowl and whisk to blend. Mix in cheeses; season with salt if desired. Add honey if using.

Can be made 2 days ahead. Cover and refrigerate.

To bake:

Preheat oven to 350 degrees F.

Place baguette slices on a baking sheet or on a rack over a baking sheet. Spread 1 generous tablespoon cheese mixture on each bread slice. Bake until cheese topping starts to bubble and brown, about 10 minutes.

Transfer toasts to large platter and serve.