Preheat oven to 375°F (190°C). Slice baguette, arrange on a baking sheet, and brush both sides with olive oil. Bake for 10-12 minutes, flipping once, until golden. Rub the warm toast with the cut side of the garlic clove.

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce to low. Cook for 8-10 minutes until the mixture has reduced by half and coats the back of a spoon. Set aside to cool.

In a medium bowl, combine the diced peaches and thinly sliced basil. Season with a pinch of salt and pepper and toss gently.

Spread a layer of softened goat cheese on each crostini. Top with a spoonful of the peach mixture. Arrange on a platter and drizzle with the cooled balsamic glaze just before serving.