Ingredients

• 1/2 cup apple cider
• 1/4 cup malt vinegar
• 1 1/2 tablespoons mild honey
• 1 (4-inch long) sprig fresh thyme
• 16 (1/2-inch thick) diagonal slices from a baguette
• 1/2 cup créme fraîche
• 1/4 pound thinly sliced smoked salmon

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Instructions

1. Preheat oven to 350°F with rack in middle.
2. Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
3. While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
4. Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.