Preparation:

1)Preheat the oven to 180c/160c fan/4 gas mark. Cut the ciabatta bread into thin slices and finely chopped the garlic. 2) In a large mixing bowl, add the chopped garlic, 2 tablespoons olive oil and a pinch of both salt and pepper. Add the bread slices and toss until well coated. 3)Place the bread sliced on a baking tray and bake for 8-10 minutes, or until golden. 4) Roughly chop the peach slices and place in a bowl with 1 tablespoon olive oil and freshly chopped basil. Toss and set aside. 5) In a small food processor, add the ricotta, honey, lemon zest and salt. Blend until smooth then mix in the chopped basil leaves. 6)Spread the whipped ricotta on bread and top with the peach salad. Drizzle with balsamic glaze if you like.