1. Preheat the grill to medium-high and slice the baguette into 1 1/2″ rounds. Drizzle one side of the rounds with the olive oil, then place bread, oil side down on the grill. Cook the breads for a couple of minutes, then remove them and place them face-up on a serving plate. Place the halved peaches on the grill, and cook them for 3-4 minutes.
2. In a small bowl, thoroughly combine the goat cheese with the basil. On each crostini, spread about a teaspoon of the goat cheese mixture.
3. Once the peaches are softer from the grill, remove them to a cutting board and dice them into 1/2″ peaches. Top the goat-cheese covered crostini with a tablespoon or two of diced peaches, then drizzle all of the crostini with the honey. Serve immediately!

The crostini can be left out at room temperature for a few hours, and any leftovers can be stored in an air-tight container for a few days, but they’re best enjoyed immediately!