"Cheesecake" usually evokes taste memories of thick and creamy slabs of sweetness. Here's a savory appetizer version to spread on toasted baguette slices and enjoy with pre-dinner drinks. Whenever I serve this, I spread a few toasts with the cheesecake and place them on the platter to avoid confusion on how to serve.

Cheesecake
1 tablespoon unsalted butter, softened
1 1/2 tablespoons dried bread crumbs
12 ounces rindless goat cheese (chevre), such as Bucheron or Montrachet, at room temperature
2 large eggs, at room temperature
12 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon cornstarch
1/4 teaspoon freshly ground pepper
1 cup pesto, homemade or store-bought

Toasts
1 baguette loaf French or Italian bread, sliced 1/4-inch thick
1/4 cup extra-virgin olive oil

1. To make the cheesecake: Preheat the oven to 300°F. Using a paper towel, coat the inside of a 8-inch springform pan with the butter. Sprinkle with the bread crumbs, turning to coat the with crumbs. Wrap the bottom of the pan tightly with aluminum foil.

2. In a large bowl, using a hand-held electric mixer at medium speed, beat the goat cheese and eggs until smooth. Gradually beat in the cream cheese, beating until smooth again. Beat in the sour cream, cornstarch and pepper. Spread evenly in the prepared pan. Place the pan in a large baking pan and add enough hot water to come 1-inch up sides.

3. Bake until the cheesecake is puffed and very lightly browned around the edges, about 1 hour. Remove from the water. Run a sharp knife around edges of the pan to release the cake. Cool completely on a wire cake rack. Remove the sides of the pan and wrap the cake in plastic wrap. Chill at least 4 hours or overnight. (The cheesecake can be prepared up to 2 days ahead, covered and refrigerated.)

4. To make the toasts: Meanwhile, increase the oven temperature to 400 °F. Place the baguette slices on baking sheets and brush with olive oil. Bake until lightly browned and crisp, about 10 minutes. Cool completely. (The toasts can be prepared up to 8 hours ahead, stored in plastic bags at room temperature.)

5. When ready to serve, transfer the cheesecake to a serving platter. Spread the top with pesto, allowing excess pesto to run down sides. Arrange the toasts around the cheesecake. Let stand at room temperature for about 1 hour before serving. Allow guests to serve themselves, spreading a bit of pesto-topped cheesecake on a toast.