Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they’ll crisp up even more as they cool. (If making in advance, store the plain, un-topped crostini up to 5 days in a sealed container at room temperature.)
Top each crostini with a smear of soft goat cheese, a drizzle of honey, and roughly chopped fresh herbs. Add fresh ground black pepper and serve immediately.