1. Preheat oven to 400°F. Slice the baguette into 1/2-inch thick pieces.

2. Mash the butter with half of the minced garlic and a pinch of salt. Spread the garlic butter over each baguette slice and arrange on a baking sheet.

3. Bake the bread for 10–12 minutes until golden brown and crispy. If grilling, cook for 1–2 minutes with the lid closed until crisp.

4. In a bowl, combine chopped tomatoes, diced peaches, and the remaining garlic. Season with salt and pepper, drizzle with olive oil, and add lemon juice. Toss and let marinate while preparing the ricotta.

5. In a food processor, blend the ricotta until smooth and creamy to create whipped ricotta.

6. Spread a generous layer of whipped ricotta over each toasted crostini.

7. Stir the fresh basil into the peach and tomato mixture.

8. Top each crostini with spoonfuls of the peach tomato mixture and finish with a drizzle of balsamic glaze. Serve immediately.