Preheat your oven to 400°F (or heat your grill on high).

Slice the baguette into ½-inch pieces using a serrated knife. In a small bowl, mash unsalted butter with half of the minced garlic, adding a pinch of salt.

Spread the garlic butter mixture onto one side of each baguette slice and arrange on a baking sheet.

Toast the bread in the oven for 10-12 minutes until golden brown.

Dice the ripe peaches and combine them in a mixing bowl with the remaining minced garlic, salt, black pepper, olive oil, and lemon juice. Let sit for about 10 minutes.

Whip the drained ricotta cheese until smooth and creamy, then transfer to a serving bowl.

Spread a layer of whipped ricotta on each toasted slice.

Stir chopped basil into the marinated peach mixture and spoon it over each slice.

Drizzle balsamic glaze over the bruschetta, serve immediately.