Roasted Pepper and Goat Cheese Bruschetta

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1 baguette, sliced on the bias about 1/2-inch thick

Extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

1 1/2 tablespoons red wine vinegar 

1 tablespoon honey

2 teaspoons chopped fresh thyme 

Pinch red pepper flakes 

One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced

1 shallot, minced 

2 tablespoons chopped fresh Italian parsley 

One 6-ounce log fresh goat cheese, at room temperature 

Microgreens, for garnish