Slice the baguette into 1/2-inch-thick slices. Lightly brush both sides of each baguette slice with olive oil. Arrange the slices in a single layer on a baking sheet.
Bake for 6-8 minutes, or until lightly golden-brown.
Meanwhile, using a mixer, beat the goat cheese and cream cheese together until smooth and creamy. Add the honey and salt, and mix to combine.
Heat the wild blueberries, sugar, water and lemon juice in a small saucepan over medium heat for 8 to 10 minutes, or until the mixture is thickened. Remove from the heat and allow to cool for 5 minutes.
Spread the goat cheese mixture over each baguette slice and top with the blueberry compote. Drizzle with balsamic glaze and garnish with thyme. Serve immediately.