Cut a thin baguette into small rounds. Let dry overnight, or dry in the oven. Rub each slice (use a dozen) with a cut clove of garlic. Drizzle with a little olive oil. 

Cut 4 radishes into rounds.

Spread some fresh cheese (goat’s or cow’s) onto the bread and top with a slice of radish. Sprinkle with fresh thyme leaves, season with some sea salt, and drizzle with a little olive oil.

Serve with a glass of rosé.