Preheat your oven to 400°F (205°C) or set your grill to its highest setting.

Slice the baguette into ½-inch pieces. Mash half of the minced garlic with softened butter and spread on each baguette slice.

Toast the baguette slices on a baking sheet for about 10–12 minutes, or on the grill for 1–2 minutes, until golden brown.

In a mixing bowl, combine diced peaches, tomatoes, remaining minced garlic, salt, and pepper, then drizzle with olive oil and lemon juice.

Blend the ricotta cheese in a food processor until smooth, draining any excess liquid.

Spread a layer of whipped ricotta on toasted baguette slices, then top with the peach and tomato mixture.

Serve immediately, optionally drizzling with balsamic glaze.