Assemble baguette rounds on a large baking sheet and lightly spray or brush the bread with olive oil. Broil until golden brown and crispy, about 4 minutes. Flip and repeat the same process on the other side. Watch these carefully so they don't burn.
Add goat cheese, cream cheese,, honey and salt to a medium sized bowl and whip using a hand mixer or food processor until fluffy, about 2-3 minutes. Chill until ready to assemble.
In a small bowl, whisk together olive oil, white balsamic vinegar, honey and salt. Toss vinaigrette with peaches and basil and refrigerate for at least 10 minutes.
To assemble the bruschetta, spread 1/2 tablespoon of whipped goat cheese on each round and top with the peach and basil mixture. I recommend doing this step right before serving.