In a small saucepan, combine white vinegar, water, granulated sugar, kosher salt, mustard seeds and crushed peppercorns. Bring mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour the hot brine over the pepper-onion mixture, stirring to combine. Let cool to room temperature, then transfer to a covered container and refrigerate at least 1 hour (preferably 4 hours or overnight) to allow flavors to meld. This will be used chilled or at room temperature on the toasts.

Herbed Goat Cheese Spread

In a medium bowl, use a fork to mash the soft goat cheese and softened cream cheese together until smooth and creamy.

Fold in chopped parsley, chives, dill, lemon zest, lemon juice, olive oil, salt and black pepper. Taste and adjust seasoning. If mixture is too stiff, add up to 1 teaspoon more olive oil or 1–2 teaspoons water to reach a spreadable consistency.

Cover and refrigerate the spread for 15–30 minutes to let flavors marry. Bring to room temperature briefly before assembling so it spreads easily.

Crispy Country Toasts & Finish

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.

Arrange baguette slices in a single layer on the prepared sheet. Brush each side lightly with olive oil (and melted butter if using). Sprinkle lightly with smoked paprika on one side for a touch of warm flavor and a pinch of coarse sea salt.

Toast in the oven until golden and crisp, about 6–9 minutes, flipping halfway through to brown both sides. Watch carefully so edges do not burn. Remove and let cool slightly.

To assemble: spread about 1 tablespoon of the herbed goat cheese on each toast. Top with 1–2 teaspoons of the chilled pickled pepper relish (or more to taste). Garnish each toast with a small parsley leaf. Arrange on a platter and finish with a light sprinkle of coarse sea salt over the assembled toasts.

Serve immediately so toasts remain crisp. Extra relish can be served on the side for topping throughout the appetizer service.