Slice baguette into thin slices, 1/4 – 1/2 inch in width. Place on a baking tray and bake in the oven until golden, about 10 minutes. Remove and allow to cool.
Using a fork, mix together the blue cheese and cream cheese. Cover and chill in the fridge for at least one hour. Spread mixture onto the cooled crostini. Sprinkle with the hazelnuts and then drizzle with a little honey. Serve immediately. You can make the crostini up to 30 minutes before serving, but not much more than that as the bread will start to go soft.
The spread can be made up to a day in advance and kept in the fridge until ready to use.