Remove the goat cheese from the fridge to start warming.
Preheat your broiler.
Cut the baguette into slices about ¾ inch thick.
Spread onto a cooking sheet.
With a pastry brush, brush olive oil onto the face-up side of the toast. Make sure to get the edges, as this will prevent over-charring of the edge.
Place under the broiler, and watch carefully. Different broilers will cook more quickly. Remove from the broiler when the toast is crisp and dark brown, but not burnt.
Immediately spread a little of the goat cheese onto each slice. (The goat cheese will warm up from the hot crostini, and will be easier to spread.) Once you have put goat cheese on all the crostini, go back and spread the goat cheese onto the entire slice.
Cut or tear the smoked salmon into pieces that will top the crostini. Place a small piece on top of each slice of crostini.
Plate, and then add a sprinkling of fresh black pepper and chopped chives to the top of each crostini, if desired.
Serve alone as a snack, or as an appetizer before a meal.