For the Pickled Peaches, bring vinegar, sugar and mustard seed to simmer in small saucepan on medium heat. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes to cool. Pour over chopped peaches in small bowl; toss gently to coat. Refrigerate 1 hour or until chilled.
Meanwhile, for Lentil Toasts, rinse and drain lentils. Place lentils, water and sea salt in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Remove from heat and uncover. Cool to room temperature in remaining liquid. Drain. Mix drained lentils, olive oil, 2 tbsp (30 mL) chives and thyme in medium bowl until blended.
To serve, spread about 1 tsp (5 mL) crème fraîche on toasted baguette slice. Top with about 1 tbsp (15 mL) lentil mixture and 1 tsp (5 mL) Pickled Peaches. Garnish with remaining chives.
• Black beluga lentils are small, shiny black when cooked - resembling caviar. They have a mild, earthy flavour and soft texture. They are most commonly found dried in natural food stores, the organic section of some supermarkets or online specialty stores.