Ricotta Crostini with Grilled Peaches

Make the balsamic reduction

1. Pour the balsamic vinegar into a saucepan over medium heat.
2. Simmer until the vinegar reduces by half and is a thicker consistency.
3. Remove from the heat, and set aside until serving.

Make the bruschetta

1. Preheat the grill (or a grill pan) to 400°F. Fire half of the burners so the baguette and peaches can cook on indirect heat without getting charred.
2. Place the sliced baguette on the grates to toast.
3. Brush the peaches with extra virgin olive oil, then place flesh side down on the grill.
4. Cover the grill, then rotate the peaches once the flesh gets a good char on it. (This should take 3-5 minutes, depending.)
5. Remove the toasted baguette from the grill, then the peaches.
6. Slice the peaches as they cool.
7. Smear the ricotta cheese on the baguette.
8. Top the cheese with the peach slices.
9. Drizzle with balsamic vinegar and add a leaf or two of fresh basil for garnish.
10. Repeat until every slice of baguette has been prepared.
11. Enjoy slightly warm!