Over medium heat, add the balsamic vinegar and honey to a small pot and bring to a simmer. Once it begins to bubble (but not boil!), reduce the heat and let it simmer until it has reduced by half and easily coats the back of a spoon, about 10 minutes.
Remove glaze from heat and allow to cool. For storage: Pour it into a glass bottle and store in the refrigerator up to two weeks.
Preheat your oven to 400. Brush each piece of baguette with olive oil. Place slices on baking sheet and bake in oven until golden brown on edges. Remove and allow to cool for a few minutes.
Meanwhile, in a medium bowl, mix strawberries, basil and olive oil. Sprinkle with salt.
Assemble by adding a slice of brie to each piece of baguette. Top with a spoonful of strawberries and drizzle with balsamic glaze. Serve immediately.