Bring a large pot of salted water to boil, and preheat oven to 350 degrees.

Rinse and trim green beans.

Halve cherry tomatoes.

Add green beans to boiling water and cook for 5 minutes, until bright green and just tender. Drain, and rinse with cold water until just warm.

In a large bowl, whisk together cider vinegar and olive oil. Add salt and pepper, to taste.

Pat the green beans dry with a paper towel or clean kitchen towel so they don’t water down your vinaigrette, then toss the beans and cherry tomatoes gently with the dressing.

When oven is at temperature, cut the goat cheese into 8 even slices, and place one on each slice of baguette.

Place the goat cheese toasts on a sheet pan or cookie sheet covered with tin foil or parchment paper. Drizzle goat cheese toasts with honey and ½ tablespoon olive oil.

Bake for 10 minutes, until goat cheese begins to melt, and is golden brown on the edges.

Divide green beans and cherry tomatoes onto 4 small plates or bowls, and top each with 2 goat cheese toasts.

Sprinkle lightly with pepper.