Preheat your oven to 400°F or grill to the highest setting.

Slice the baguette into ½-inch thick pieces and spread a thin layer of garlic butter on each slice. Toast for 10-12 minutes in the oven or 1-2 minutes per side on the grill.

In a mixing bowl, combine diced peaches, quartered tomatoes, minced garlic, olive oil, lemon juice, salt, and pepper. Toss gently.

In a food processor, blend the ricotta cheese until smooth and creamy, about 1-2 minutes. Set aside.

Spread whipped ricotta on each toasted baguette slice, then top with the peach and tomato mixture.

Garnish with fresh basil leaves and drizzle with balsamic glaze if desired. Serve immediately.