Toast the Bread:
Preheat your oven to 400°F. Combine softened butter with half of the minced garlic and a pinch of salt. Spread this mixture onto the baguette slices. Arrange on a baking sheet and bake for 10–12 minutes, or until golden and crisp. Alternatively, you can grill the slices for a hint of smokiness.

Make the Peach-Tomato Topping:
In a medium bowl, toss together the diced peaches, chopped tomatoes, remaining garlic, olive oil, lemon juice, salt, and pepper. Set aside for at least 10 minutes to let the flavors develop.

Whip the Ricotta:
Blend the ricotta using a food processor or hand whisk until smooth and creamy. For added brightness, you can mix in a touch of lemon zest.

Assemble the Bruschetta:
Spread a generous spoonful of whipped ricotta onto each toasted slice. Top with the peach-tomato mixture. Garnish with fresh basil and, if desired, a light drizzle of balsamic glaze.

Serve Immediately:
Enjoy while the bread is still crisp and the topping fresh.