1. Preheat oven to 400°F or heat a grill to high. Slice the baguette into 1/2-inch thick pieces.

2. In a bowl, mash the butter with half of the minced garlic and a pinch of salt. Spread the garlic butter evenly over each baguette slice and place on a baking sheet.

3. Bake the bread for 10–12 minutes until golden brown and crispy, or grill for 1–2 minutes with the lid closed until toasted.

4. While the bread toasts, combine diced tomatoes, peaches, and the remaining garlic in a bowl. Season with salt and pepper, drizzle with olive oil and lemon juice, and toss to combine. Let the mixture sit to marinate.

5. Blend the ricotta in a food processor until smooth and creamy to create whipped ricotta.

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

7. Stir chopped basil into the peach and tomato mixture, then spoon the mixture over the ricotta-topped crostini.

8. Finish with a drizzle of balsamic glaze and serve immediately.