Cut baguette into ¼-inch slices — you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5-7 minutes, or until toasty. Let crostini cool.
To make the Bruschetta mix cut the top and bottom off of the oranges then with a small paring knife cut the peel and white pith off of the sides of the oranges. Cut each orange in half lengthwise and then dice ¼ to ⅓-inch. In a medium bowl, toss the diced orange, olive oil, tomatoes, basil, onion, garlic, olives, and season with a pinch of pepper flakes and sea salt. Set aside.
To assemble the crostini, smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the orange mixture between the crostini (drain off any excess juice). Top crostini right before serving so the bread doesn’t soften.