First slice your baguette into 1/2″ slices. (I usually end up with about 24 slices.) Place on a baking sheet and drizzle with olive oil. Sprinkle with a bit of salt and pepper to taste. Flip the slices and lightly drizzle the other side with olive oil. Broil the baguette slices on high for a few minutes until golden. *Watch closely as they burn easily! Flip the slices and broil on the other side until golden. Place on a rack to cool.

Slice the end off of 4 – 6 garlic cloves and rub them into the top of all of the baguette slices. Each baguette takes about 1/4 of a clove of garlic.

Take 1/3 of your garlic rubbed baguette slices and cut a large tomato in half. Rub the tomato into each side of the baguette slices – pressing down so each side is saturated.

Top each tomato toast with green olive aioli or mayonnaise, butter lettuce or micro greens, bacon or pork belly and a cherry tomato. Spear them with a toothpick to keep everything in place.

Heat 1 tablespoon of butter in a heavy pan over medium heat. Cook for 2 – 3 minutes and add the sliced chanterelles. Continue to cook for 8 – 10 minutes until the mushrooms are golden and beginning to crisp.

Next, add 3 tablespoons of Dry Sherry to the pan and allow it to mostly cook off – 1 to 2 minutes. Then add the 1/4 cup of heavy cream and thyme sprigs and allow to cook down until it the sauce has thickened – 6 to 8 minutes. Remove the thyme sprigs from the sauce.

Take another 1/3 of the garlic rubbed baguette slices and top with the soft goat cheese and chanterelles in sherry cream sauce.

In a small bowl, mix the cajun seasoning, black pepper, Worcestershire Sauce and diced garlic.

Heat 1 tablespoon of olive oil in a heavy pan on medium heat. Add the shrimp and cook for 2 – 3 minutes, until the shrimp is pink on the bottom. Flip the shrimp and add the cajun-garlic sauce to the pan. Squeeze the lemon into the pan and add the lemon wedge as well. Mix the shrimp with the sauce, cooking for an additional 2 – 3 minutes. Remove the shrimp to a plate and set aside.

Add 1/4 cup each of wine and shrimp (or chicken) broth to the pan and reduce by half, stirring any browned bits from the bottom – 6 to 8 minutes. Take the pan off the heat and add the cold butter cubes to the pan. Whisk in the butter until it forms a sauce. Add the shrimp back to the pan and coat with the butter sauce.

*Note: If you reheat the sauce it will still taste good, but know that the consistency will change as the butter will break. This is why you take the pan off of the heat to add the butter.

Take the last 1/3 of the garlic rubbed baguette slices and soak the bottoms in the cajun butter sauce in the pan. Move slices to plate and top each with a shrimp and more butter sauce. Top with chives or scallions.