To make Crostini: Preheat oven to 200 degrees c Slice the baguette into 1 -1.5 cm slices, brush both sides with olive oil and place on a non-stick or baking paper lined oven tray, bake for 10 minutes or until crisp. Check these regularly to make sure they don’t burn. Remove from the oven and let cool.  You can make these 2 days in advance and store in an airtight container.   To char the peaches: over a medium flame, heat a suitable grill pan, slice and gently toss the peaches in oil. Place the peaches onto the heated pan and grill on each side until the peaches have some gentle grill marks (1-2 minutes), remove from the pan and set aside.   Cheese spread:  place cheese into a bowl, using a fork, soften until it becomes smooth and easily spreadable, if you’re not using pre herbed cheese, add some to the cheese by using some of the basil leaves, cut into fine ribbons and mixed through. Season with salt (be careful because the cheese may be salty already) and black pepper. Mix and set aside.   To assemble: spread some of the cheese mixture on each Crostini and top with a slice of peach, garnish with more basil and a sprinkle of black pepper. If you have any honey at home in the pantry, you can drizzle each peach slice with the tiniest bit of honey before garnishing with basil.   ** Keep the peaches at room temperature before serving, they remain full of flavour and super juicy.   ** keep the stalks from the basil to put with the potatoes on the roasting tray.