In a saucepan over medium, sauté ¼ cup olive oil with a smashed clove of garlic for 3-5 minutes or until fragrant. Be careful not to let the garlic burn. Remove from heat. Slice the baguette into ¼-inch slices and brush with the olive oil mixture. Place the rounds in a toaster oven or oven (at 400°F) and toast until lightly browned, about 4-5 minutes. Remove and allow the crostini to cool.

In a large bowl, toss the tomatoes, peaches, basil, remaining olive oil, and balsamic vinegar. Season with kosher salt and freshly ground black pepper. Top the toasted baguette rounds with the fruit mixture and serve immediately.