Step 1Heat the oven to 350 degrees.
Step 2Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.
Step 3Meanwhile, toast the walnuts on a baking sheet until lightly browned, stirring once or twice, about 6 to 8 minutes. Let cool, then roughly chop. Reduce the oven temperature to 325 degrees.
Step 4Slowly add the cream to the cheese while stirring with a rubber spatula until the mixture has thinned to a spreadable consistency. Add the nuts, thyme, walnut oil, 2 tablespoons of olive oil and salt and pepper to taste.
Step 5Slice the baguette on the bias into slices 1/4 inch thick. Lay them on a baking sheet and dab each lightly with the remaining 2 tablespoons of olive oil. Toast until golden, 8 to 10 minutes.
Step 6Spread the cheese mixture on top of the toasts and serve.