Place the bread slices on a baking sheet and bake for 10-12 minutes until toasted.
Remove and set aside.
Heat balsamic vinegar and sugar in a small saucepan and bring to a boil. Reduce to a simmer and heat for 6-8 minutes or until reduced by about 1/3. You want it to be syrupy but not too thick.
In a high powered blender or stand mixer, combine the goat cheese, cream cheese, honey, and sugar. Cream until fully combined and smooth.
To assemble the bruschetta, top each piece of bread with 1 tablespoon of the goat cheese mixture, then top with all three kinds of berries. Sprinkle with chopped basil and drizzle with the balsamic reduction.