Preheat the oven and prep the bread - Preheat the oven to 375°F. Slice the baguette diagonally into ½-inch thick pieces. Arrange the bread slices in a single layer on a baking sheet lined with parchment paper. -

Toast the bread slices - Brush olive oil over the top of the bread slices. Sprinkle with salt and pepper to taste. Place the baking sheet in the oven and bake for 8-10 minutes or until the bread is toasted and golden brown. -

Saute the persimmon slices - While the bread is toasting, slice the persimmons into ¼-inch thick rounds. Heat the olive oil in a skillet over medium heat. Once hot, add in the persimmon slices and cook for 2-3 minutes on each side, until they are caramelized and lightly browned. Remove from heat. - Be careful not to overcook the persimmons, as they can become mushy and lose their texture.

Mix the honey and balsamic vinegar - In a small bowl, mix together the honey and balsamic vinegar until well combined. -

Spread the goat cheese on the crostini - Spread a layer of goat cheese on each crostini slice. Top with a few persimmon slices, and drizzle with the honey and balsamic vinegar mixture. Sprinkle with thyme leaves and serve immediately. - If you want to make this recipe even more decadent, try adding some crumbled bacon or chopped walnuts on top.