Position a rack in the middle of the oven and preheat the oven to 425 degrees F. Toast the baguette slices on a baking sheet until brown around the edges, about 7 minutes. Set aside to cool. Melt the butter in a medium skillet over medium-high heat. Once the butter starts to foam, add the fiddleheads and pecans and sprinkle with pepper and 1/4 teaspoon salt. Cook, stirring gently, until the pecans are toasted, the fiddleheads start to caramelize and the butter browns, about 3 minutes (the skillet will be nearly dry). Remove from the heat. Smear each piece of baguette with some goat cheese and top with a spoonful of the fiddlehead-pecan mixture.
Copyright 2014 Cooking Channel, LLC. All rights reserved.