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Slice the baguette, and place the slices on a sheet pan. Place the pan in the oven, and broil them on high heat for 3 to 4 minutes until they begin to lightly brown. Be sure to watch the bread while it's under the broiler so it doesn't burn. Remove pan from the oven and set aside to cool.
Chop the peaches into bite-sized pieces about ¼ inch. Place the diced peaches into a large mixing bowl. Add the chopped onion, garlic, and basil. Toss well to combine.
Spread about 1 teaspoon of goat cheese on each toast. And top with 1 tablespoon of the peach bruschetta mixture. Place the topped toasts on a serving place. Repeat adding the goat cheese and bruschetta to each toast.
Drizzle each toast with a bit of olive oil and honey. Serve immediately at room temperature.