Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone mats.

For the candied walnuts, add walnuts, sugar, and butter to a nonstick skillet over medium heat. Cook for 5 minutes, stirring frequently. When the sugar begins to melt, stir constantly until the sugar is completely melted.

Pour out nuts onto a sheet of parchment paper and separate the nuts so they don't stick to each other. Let cool 5 to 7 minutes. Chop into small pieces and set aside.

Cut each sheet of puff pastry into 9 squares, about 2 to 2 1/2-inches wide. Prick each square all over with a fork.

Place the squares on the two prepared baking sheets. Spread each square with a layer of goat cheese, leaving a small border around the edge.

Top the squares with about 4 to 5 slices of peach each. Top with a sprinkle of freshly cracked black pepper.

Bake for 20 to 25 minutes.

Drizzle with honey and sprinkle with chopped basil and candied walnuts before serving.