Preheat the oven to 400 degrees F. Or you can use your grill! When grilling, heat it to the highest heat.

Slice your baguette into ½-inch thick slices. In a bowl, mash together the butter and half of the garlic with a fork. Add a pinch of salt and stir.

Spread the butter on the bread slices and place them on a baking sheet.

Bake the crostini for 10 to 12 minutes, or until golden brown and crunchy.

While the bread toasts, combine the tomatoes, peaches, and remaining garlic in a bowl. Season with a big pinch of salt and pepper. Drizzle with olive oil and lemon and toss.

Let sit while you make the ricotta.

Place the ricotta in a food processor and blend until smooth and creamy. Transfer it to a bowl.

Spread each slice of bread with the whipped ricotta.

Stir the fresh basil into the peach and tomato mixture. Top the ricotta with spoonfuls of the peach tomato mixture. Drizzle with balsamic glaze if desired.

Serve immediately.