For the crostini (or little toasts):

1. Preheat the oven to 425 degrees.
2. Slice your bread into thin baguette slices and place them on a parchment paper-lined baking sheet.
3. Drizzle all the slices with olive oil and place them in the oven until they are golden brown on top.
4. Remove them from the oven and let them cool.

For the herbed goat cheese, tomato, and olive spread

1. Add a glug (Makenna’s term) of olive oil to a Dutch oven or casserole pan and set the heat to medium.
2. Add the minced shallots and cook until softened (about 5 minutes).
3. Add the grated garlic and cook for a couple of minutes.
4. Add the whole cherry tomatoes, dried herbs, and the juice from the lemon and cook for about 15 minutes or until the tomatoes have burst, the juices are cooking, and you have a jammy mixture.
5. Fold in the olives and remove from the heat.
6. Nestle the goat cheese into the center of the pan, sprinkle some dried herbs on top, and place uncovered in the oven for about 10 minutes or until the goat cheese is bubbling.
7. Remove from the oven, add some fresh basil leaves (or other fresh herbs) on top, and place the pan on a pot holder in the center of the table.
8. Serve with a large spoon and the crostini and enjoy!