Slice the baguette on the bias into half-inch slices. Gently toast them, then smear a slice of cheese onto each one. Top with a spoonful of preserves and arrange them on your cheeseboard. Remove the rind from the summer sausage and slice it into quarter-inch slices. Core the apple and slice it into bite-sized pieces. Arrange the apples and sausage on the cheeseboard. Garnish with sprigs of fresh thyme or rosemary and enjoy!