Preheat the oven to 400 degrees F or grill to high heat.

Slice the 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 the olive oil and lemon and toss. Let sit.

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 a spoonful or two of the peach-tomato mixture. Drizzle with balsamic glaze if desired. Serve immediately.