Preheat your oven to 400°F (200°C) for toasting the bread.

Slice the fresh baguette into ½-inch thick pieces. Mix softened butter with minced garlic and salt. Spread garlic butter over both sides of each baguette slice.

Toast the baguette slices on a baking sheet for 10-12 minutes until golden brown and crispy.

Combine diced peaches and tomatoes in a mixing bowl. Add minced garlic, salt, pepper, olive oil, and lemon juice. Toss gently and let marinate.

In a food processor, blend the ricotta until light and smooth. Drain excess liquid before blending if necessary.

Spread whipped ricotta generously on each toasted baguette slice, then top with the marinated peach and tomato mixture. Scatter fresh basil on top.

Serve immediately while the bread is warm for the best crunch.