At a 45-degree angle, cut 4 (1/2") thick slices of filone or baguette and set on a baking sheet. Set an oven rack 6” below your oven's broiler. Preheat broiler to high. Broil bread, on both sides, until lightly toasted. Set toast on a serving board and spread with fromage frais or goat cheese, to taste. Top each toast with 3 grilled asparagus spears and a few pieces of prosciutto, cooked until crispy in a hot skillet. Top with fresh thyme, ground black pepper, and balsamic crema.

Cut and toast 4 slices of filone or baguette as noted for the creamy cheese topped toasts. Set on a serving board and spread with almond butter, to taste. Top with fresh raspberries, coarsely chopped, unsalted pistachios, and fresh mint leaves, to taste. Drizzle each toast with honey, and serve.

Half 1 large, ripe avocado and remove pit. Scoop out the avocado flesh and set in a bowl with 2 tsp. lime juice. Mash avocado with a fork. Cut and toast 4 slices of filone or baguette as noted for the creamy cheese topped toasts. Set toast on a serving board and spread with avocado. Top with canned black beans, corn kernels, salsa and cilantro leaves, to taste. Warm 1/4 cup sour cream in a bowl and microwave a few seconds, until fluid. Drizzle on each and serve.