Preheat oven to 350°.
Slice the baguette.
Brush one side with olive oil.
Place them on a parchment paper-covered cookie sheet and toast for 15-20 minutes.
Remove crostini and let them cool until they are cool enough to handle.
Place a slice of brie cheese on top of each crostini and return the cookie sheet to the oven for another 5 minutes to allow the cheese to melt.
Remove from oven and top each crostini with a teaspoon of apricot jam.
Crush the pistachios and place a few on top of the jam.
Drizzle with honey, garnish with fresh mint, plate, and serve.