In a small saucepan, reduce balsamic vinegar over low heat until reduced to 1/2 cup, about 45 minutes. Set aside.

Store remaining vinegar reduction in an airtight container.

Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add shallots and sauté until crisp. Place crisp shallots in a small bowl and set aside.

Place whole sage leaves in the skillet and cook over medium high heat until crisp. Remove gently to a plate.

Spread goat cheese on toasted baguette slices.

Top with crisp shallots and diced peaches.

Drizzle with balsamic reduction and place a whole crisp sage leaf on top.