Bake the Crostini: Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a large rimmed baking sheet. Lightly brush both sides of each slice with extra virgin olive oil and sprinkle with a pinch of flaky salt. Bake for 8 to 10 minutes until golden and shatteringly crisp, flipping once halfway through.

Garlic Rub (Optional Hint): Remove hot crostini from the oven and immediately rub the cut side of a halved garlic clove gently across each toasted surface 1-2 times. The rough crust grates a subtle, fragrant garlic essence without raw pungency.

Toast the Butter Pecans: While bread bakes, melt 1 tablespoon of butter in a small skillet over medium heat. Add chopped pecans and cook for 3 to 4 minutes, stirring constantly until fragrant and toasted golden brown. Remove from heat and toss with a tiny pinch of salt.

Whip the Goat Cheese: In a medium bowl or food processor, combine room-temperature goat cheese, cream cheese, 1 teaspoon of honey, and a pinch of black pepper. Whip on medium-high speed for 1 to 2 minutes until light, fluffy, and spreadable.

Assemble Crostini: Spread a generous dollop of whipped goat cheese over each crispy baguette slice using an offset spatula or small spoon.

Garnish & Drizzle: Crown the cheese with warm toasted pecans. Drizzle generously with wildflower honey (or hot honey) and scatter fresh thyme leaves across each piece. Finish with a crack of black pepper and serve immediately!