Smoked Salmon Toasts with Malt Vinegar Syrup
['1/2 cup apple cider', '1/4 cup malt vinegar', '1 1/2 tablespoons mild honey', '1 (4-inch long) sprig fresh thyme', '16 (1/2-inch thick) diagonal slices from a baguette', '1/2 cup créme fraîche', '1/4 pound thinly sliced smoked salmon']
Preheat oven to 350°F with rack in middle.
Put baguette slices on a baking sheet and bake until pale golden, 10 to 12 minutes. Cool.
While bread is toasting, boil cider, vinegar, honey, and thyme in a small, nonreactive saucepan until syrupy and reduced to about 1/4 cup, about 10 minutes. Cool to room temperature.
Spread toasts with créme fraîche and top with salmon. Drizzle with malt syrup.
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