Cut French loaf into equal slices and lay them flat on baking sheets.

Spread a light layer of butter on the tops of the bread.

Broil on low for 4 to 5 minutes until the bread is lightly toasted.

Remove from oven and let cool.

Place chopped chocolate into a microwave safe bowl and heat in 20 second intervals stirring in between until chocolate is melted.

Put half a spoonful of chocolate on top of the toasted bread and spread evenly on the toast with the back of the spoon.

Remove the skins from kiwis and slice. Cut an X into the slices creating little triangles.

Divide the crostinis to make half with cherries and the other half with kiwis.

Place 2 kiwi triangles or 1 cherry on each crostini.

In a stand mixer pour in heavy cream, powdered sugar and vanilla bean paste. Mix on high until cream forms firm peaks.

Fill a pastry bag with icing tip with the whipped cream. Pipe cream next to the fruit.

Garnish with fresh mint for the cherry crostinis and lemon thyme for the kiwi crostinis.