Heat the olive oil, garlic slices, lemon peels, and herbs de Provence over low heat in a small saucepan.
Bring to a simmer and cook for 12-15 minutes, or until the garlic is just starting to turn golden. Cook it low and slow - don't burn the oil or garlic.
Remove from the heat and pour over the olives in a shallow bowl. Allow to sit for at least 30 minutes to allow flavors to mingle.
Meanwhile, preheat the oven to 375 degrees.
Slice a baguette (or two small ones) into thin slices.
Place on a baking sheet and into the oven for 5-7 minutes. Flip over and continue to bake for 3-4 minutes.
Remove from the oven and immediately rub the hot slices of crostini with the halved garlic cloves cut side down. Repeat with remaining crostini and garlic halves.
When ready to serve, pour the olives and oil over the goat cheese in a shallow bowl and allow to sit for 7-10 minutes.
Top with sea salt and lots of fresh cracked black pepper, to taste & a squeeze of lemon juice. Serve immediately with the warm garlic crostini. Enjoy.