Crostini with Creamy Havarti and Summer Fruits

Preheat the oven to 350°F. Cut the baguette into ½-inch-thick slices and arrange on a baking sheet. Brush olive oil over bread slices and sprinkle with salt. Bake until golden brown and toasted, about 10 minutes. Remove from the oven.

To make the blackberry crostini, lay a piece of Havarti over each crostini. Top with a blackberry and a drizzle of hot honey.

To make the strawberry crostini, lay a piece of Havarti over each crostini and top with a drizzle of balsamic glaze. Top with a slice of strawberry and a sprinkle of black pepper.

To make the apricot crostini, lay a piece of Havarti over each crostini and top with a slice of apricot and some chopped almonds.

To make the peach crostini, lay a piece of Havarti over each crostini and top with a peach slice and a few small basil leaves.