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In a bowl, mix the strawberries and peaches with the vinegar and half of the honey until the fruits are coated.
Let rest at least 30 minutes.
In a second bowl, mix the goat cheese and the remaining honey.
Preheat the barbecue.
Place the flatbreads on a cookie sheet and toast at medium heat or 350°F (180°C) (indirect heat) for 3 to 5 minutes or until brown around the edges.
Allow to cool slightly.
Spread the cheese on the bread and top it with the fruit mixture.
Sprinkle with chopped fresh mint and trickle a small amount of honey overtop.
Cut up and serve as an appetizer.
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