In a saucepan over medium heat combine vinegar, sugar, and mustard seed. Bring to a simmer and cook until sugar has dissolved. Remove from heat.
Pour hot liquid over peaches. Cool and refrigerate at least 1 hour.
Once chilled, strain peaches from liquid and reserve both refrigerated until needed.
In a saucepot over high heat combine water, lentils, and salt. Bring to a boil. Reduce heat to low and cover. Cook until tender, about 20 minutes.
Remove from heat and allow to cool in liquid. Drain well.
In a bowl combine drained lentils with picked peach liquid, oil, and thyme. Hold refrigerated for service.
For each serving, spread 3 toasted baguette slices each with 1 teaspoon crème fraîche. Top each with about 1 tablespoon lentil mixture and 1 teaspoon Pickled Peaches. Garnish with 1/4 teaspoon chives. Serve ambient.
These toasts are great as an appetizer, but perfect as a passed hors d'oeuvre or item on a buffet!
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