Lightly brush both sides of the bread with olive oil and set aside.

Preheat oven to 350 degrees F and add the bread to a baking sheet and toast until just golden (about 5-8 minutes).

While the bread toasts, add the ricotta cheese to a food processor and blend until smooth and creamy.

Make the bruschetta by mixing the honey, peaches, and basil together in a large bowl.

Assemble crostinis by smearing some whipped ricotta on each slice of baguette, adding peach bruschetta on top, granola for topping, and drizzling with balsamic glaze if desired.