• Prepare the garlic oil for the baguette. Double-press the garlic cloves and mix with the olive oil. Or use a pestle and mortar to mash the garlic, adding the oil gradually. Let the garlic oil sit at room temperature for an hour before making the baguettes.

Make The Goat Cheese Dip:

• Toast the sesame seeds. Heat a non-stick frying pan over medium-high heat. Add the sesame seeds and cook for about a minute shaking and tossing to prevent seeds from burning. Remove from the pan and set aside.
• Toast the walnuts. The same way you did for the sesame seeds, only this time add also ¼ teaspoon sea salt. Toast the walnuts for 30 seconds more than the sesame seeds (1½ minutes overall).
• Add the goat cheese, 1 tablespoon extra virgin olive oil, and the thyme to a food processor or blender. Pulse until smooth scraping the sides of the bowl now and then. Transfer the dip to a serving bowl or plate.
• Drizzle the dip with 1-2 tablespoons honey and sprinkle the seeds and nuts on top. Season with some freshly ground pepper.

Make The Garlic Baguette:

• Grill the baguette on a grill pan or griddle. Spread the garlic oil on the slices and season with freshly ground pepper.
• Serve together with the dip and enjoy (See Notes below).